Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: james1787 on July 16, 2017, 01:13:39 PM
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Normally when I do baby back ribs I can get 2 racks lying down flat next to each other on my 22 just fine. We are having some friends over next weekend and I'd like to try to get 4 racks in there. I have seen some racks that allow you to stand them on edge and get perhaps 4. Do these work well on a 22"? If so, what is a good recommended rack? Any other tips for using a rack like this?
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I don't own it yet but I will soon. It's not a rib rack but others have used it as such with great results.
http://m.ikea.com/us/en/catalog/products/art/70154800/
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I second that. Next time I go to ikea I’m gonna get one as well.
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Looks pretty cool.. I'll have to see if I can sneak over there after work one of these evenings.
Any tips for smoking ribs on standing on their edge? I've only smoked them flat.
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I use the Weber rack. Here I am using it for spares but I'm sure it will work for B-backs.
(http://pics.weberkettleclub.com/images/2017/07/17/IMG_2421.md.jpg) (http://pics.weberkettleclub.com/image/Wjw)
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I use the Weber rack. Here I am using it for spares but I'm sure it will work for B-backs.
(http://pics.weberkettleclub.com/images/2017/07/17/IMG_2421.md.jpg) (http://pics.weberkettleclub.com/image/Wjw)
I use a rack when needed as well. Those look great dave!
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I've done 6 racks of BB on a rib rack before, I don't recommend that many, but 4 should be no problem. I don't think the smoke circulated very well with the 6 racks in there.
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I won't get the chance to head to Ikea (it's a pain to get to from here) before the weekend but for now I'm going to try the smaller weber one.. hopefully the home depot by my office has it. Yeah with making 4 on a rack I've been reading that cook times might be a little longer with more meat in there, etc.
How often to I need to change their position? I assume keep the meaty side towards the coals and bone side away? For this I'm probably not going to go super low and slow but I've had good results going 3-4 hours at 275/300.
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I think you have the right idea. I've only done the ribs one time so I don't have a lot of tips as I am not sure what else needs to be done myself.
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I ran out during lunch and picked up the rib rack at home depot. I even test fit the rack on one of their demo models. Tomorrow baby backs go on sale (2 for 1) at the local acme so I'm picking up the bunch and will test fit them on the grill.. will probably post some test fit pics looking for opinions on the best configuration tomorrow. Stay tuned..
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When using racks, I try to flip and rotate positions in rack after about two hours. That way, the ribs that start off in the two middle slots get some time in the outer slots also. If you really want to get anal about it, rotate in rack every hour so that each rack spends about an hour being the one directly facing the coals.
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Using racks and my 22" kettle I start with the concave or bone side facing the coals. Rotate after 1st hour but keep bone side facing coals. 3rd hour meat side gets the coals. Always rotating the racks. I find the "extra" meaty baby backs to be a really tight fit and not sure the best for smoke and heat circulation if you have to place the ribs next to each other rather than a space in between.
The Weber large rib/roasting rack is a quality product. It does present challenges if you go more than 2 racks. I find it a bit awkward when rotating. If you can normally fit 2 without a rack I would probably opt for the stacks vs the racks.
At the end of the day we are talking about baby backs so you could cook them on a hot car hood and they would still be edible as long as they aren't charred.
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I don't own it yet but I will soon. It's not a rib rack but others have used it as such with great results.
http://m.ikea.com/us/en/catalog/products/art/70154800/
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I picked up one of these for the sous vide, works great. Have the weber rib rack as well. Didn't even think to use the ikea rack on the grill.
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@MKrause for the record it's not my idea. Don't have time to look it up but there are some posts here with other guys using this as a rib rack. Don't want to take credit for something that isn't my own.
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I think I was one of few posting it before. I'm using it already since many years. Works perfect. You can put easily 7 racks on the 22.(https://uploads.tapatalk-cdn.com/20170721/778a2e7d20ed1133f5c6080a7e45f7c1.jpg)(https://uploads.tapatalk-cdn.com/20170721/56c9187a6c6562905b36e211703c35cc.jpg)
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Thats amazing thanks @qrczak1 I am anxious to get one and try it out.
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Here's another cheap and easy option... coiled!
(http://pics.weberkettleclub.com/images/2017/07/21/britu7_450_zpsb19c6e79.jpg)
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@qrczak1 wow! That looks like it is about perfect!
So an update...
So the ribs are kind of a side yet signature item in addition to burgers, dogs, etc.
We had 5 adults and several children tomorrow.. but 2 additional friends and their kids who were originally out are now are 'in' so we are now at 6 adults + kids. Are 4 racks of ribs enough as a signature item (in addition to burgers, dogs, etc)?
Heh I might need to make the pain-in-the-neck run to ikea (it's in an annoying spot to get to) to get this great rib device to cook more?
My main smoking grill is going to be my 77' 22" faded mbh.
I have either the 22" performer I picked off the side of the road to handle the burgers/dogs/corn OR I could use the 18" redhead OR my still-needs-to-be-christened 'cado 22".
I was telling my wife you guys are all enablers and will probably be trying to persuede me that I need a ranch or a 26" now to accomodate larger groups of people! :D :D :D
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"I was telling my wife you guys are all enablers and will probably be trying to persuede me that I need a ranch or a 26" now to accomodate larger groups of people! :D :D :D"
Or a Cajun Bandit Stacker! ;D
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I would think 4 racks of ribs plus burgers/dogs would be enough but can't hurt to get an extra rack or two. Plus you could cook the ribs on two of your grills and time it to where they finish early and then you can cook burgers and dogs on same grills. Just wrap them in foil and towels and put them in a cooler to keep them warm.
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I'm a little late on this, but for four racks you can tie pairs back-to-back (rib-to-rib?) with kitchen twine. Meat side out. Then lay them on the grill just like you would two racks.
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@qrczak1 wow! That looks like it is about perfect!
So an update...
So the ribs are kind of a side yet signature item in addition to burgers, dogs, etc.
We had 5 adults and several children tomorrow.. but 2 additional friends and their kids who were originally out are now are 'in' so we are now at 6 adults + kids. Are 4 racks of ribs enough as a signature item (in addition to burgers, dogs, etc)?
Heh I might need to make the pain-in-the-neck run to ikea (it's in an annoying spot to get to) to get this great rib device to cook more?
My main smoking grill is going to be my 77' 22" faded mbh.
I have either the 22" performer I picked off the side of the road to handle the burgers/dogs/corn OR I could use the 18" redhead OR my still-needs-to-be-christened 'cado 22".
I was telling my wife you guys are all enablers and will probably be trying to persuede me that I need a ranch or a 26" now to accomodate larger groups of people! :D :D :D
@james1787 , i have done ribs on rib-rack many a time.....3 is easy....4 is tight, depending on size of the ribs (i never cut my racks in 1/2). the suggestions of facing the bone towards the heat at first, and rotating are solid suggestions. but remember, you have multiple kettles and can take advantage of that.....i would smoke on 2 kettles (mbh and side of the road platinum, 2 racks per kettle, use the snake method) and then do burgers and dogs on the third kettle (avocado).
you can go with 1/3 a slab per adult to start, along with burgers, dogs, and sides, that will be plenty. there will be enough for 2nds.
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Ok folks,
I would call the day successful :)
So lets rewind a little bit to Thursday. I saw the post by @qrczak1 and quickly realized if I am going to be smoking 4 ribs on a 22, the ikea option is the best way to go.. that pic clearly showed how nice it handles the ribs and you can adjust the spacing. So.. after work I decided to make the pain-in-the-ass drive to Ikea (and what a pain it was.. I made a wrong turn and ended up in a not-so-nice section of a large city here in NJ.. but none-the less I made it just fine). The folks at Ikea didn't know their store at all and I finally was able to locate the pot lid holders. Getting out of the store was a chore as that set that place up to tempt you to spend as much as possible as you have to navigate the labyrinth of their store. I made it out of there unscathed with my two pot lid holders.
So Saturday I made the dry rub, lathered up the ribs in mustard and applied the rub. I lit up the grill and kept it at around 275/300. I rotated / moved around the ribs with the bone side facing the fire for about 3/4 of the cook and the last bit I mopped them and faced them meaty side towards the coals.
Our friends showed up towards the end of the rib smoke.. they were quite excited to try them :)
So I pressed the 'Cado and the red 18" into service. The 'Cado didn't do too much exciting - it heated up corn. Sorry to say it wasn't the grand entrance I was hoping for it's maiden cook at my house, but I will say it made delicious corn. The red 18" cooked the burgers and dogs (and some corn).
I didn't snap too many pics this time around. We have a little bit of left overs so perhaps I'll snap a cut rib pic but otherwise.. here is what I snapped:
Rub applied.. ready for the grill
(http://i.imgur.com/8Fm6qH3.jpg)
Just about ready to mop
(http://i.imgur.com/NynM4nw.jpg)
The other grills getting ready
(http://i.imgur.com/2u87Or4.jpg)
That's all I got folks. Thank you so much for the help and all the advice. Compliments all around from my friends. good times.. good beer.. good food... all in all a great day!
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Nice cookup and some pretty kettles. Good job.
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Ok folks,
I would call the day successful :)
So lets rewind a little bit to Thursday. I saw the post by @qrczak1 and quickly realized if I am going to be smoking 4 ribs on a 22, the ikea option is the best way to go.. that pic clearly showed how nice it handles the ribs and you can adjust the spacing. So.. after work I decided to make the pain-in-the-ass drive to Ikea (and what a pain it was.. I made a wrong turn and ended up in a not-so-nice section of a large city here in NJ.. but none-the less I made it just fine). The folks at Ikea didn't know their store at all and I finally was able to locate the pot lid holders. Getting out of the store was a chore as that set that place up to tempt you to spend as much as possible as you have to navigate the labyrinth of their store. I made it out of there unscathed with my two pot lid holders.
So Saturday I made the dry rub, lathered up the ribs in mustard and applied the rub. I lit up the grill and kept it at around 275/300. I rotated / moved around the ribs with the bone side facing the fire for about 3/4 of the cook and the last bit I mopped them and faced them meaty side towards the coals.
Our friends showed up towards the end of the rib smoke.. they were quite excited to try them :)
So I pressed the 'Cado and the red 18" into service. The 'Cado didn't do too much exciting - it heated up corn. Sorry to say it wasn't the grand entrance I was hoping for it's maiden cook at my house, but I will say it made delicious corn. The red 18" cooked the burgers and dogs (and some corn).
I didn't snap too many pics this time around. We have a little bit of left overs so perhaps I'll snap a cut rib pic but otherwise.. here is what I snapped:
Rub applied.. ready for the grill
(http://i.imgur.com/8Fm6qH3.jpg)
Just about ready to mop
(http://i.imgur.com/NynM4nw.jpg)
The other grills getting ready
(http://i.imgur.com/2u87Or4.jpg)
That's all I got folks. Thank you so much for the help and all the advice. Compliments all around from my friends. good times.. good beer.. good food... all in all a great day!
Great cookup👍
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Ribs look like they fit pretty well with room to spare. Looks good!
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Sounds like a great time. It's amazing what you can do with a few kettles.
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Fantastic! I hope everyone enjoyed the hard work. Ikea is no joke to get in and out of.
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Great setup for the cook with all the colorful kettles. Found the IKEA pot holders on Amazon.
(https://uploads.tapatalk-cdn.com/20170724/b6e58f7138e1c4abcf094c8912fb4d67.jpg)
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Yesterday I was tailgating a bit. Friends asked me to cook for their neighbourhood party (organized in the Netherlands annually in actually all neighbourhoods in the country between August and October). Here are some pics of the stuff I took with me. Unfortunately I didn't make a pic of my yesterday's "masterpiece" in terms of space usage. Among 46 lbs of various meat I had 20 lbs of baby backs (13 slabs). I manage to cook it on one cooker and it was not WSM where this would easily fit😂 I did it on my 26 with Weber rack + 2 IKEA pot lid holders with 321 method and 3+2 snake. It turned out delicious according to all party guests. So this is one more confirmation that IKEA pot lid holders are really worth buying 😀
(https://uploads.tapatalk-cdn.com/20170820/96f541528dd7195f2c10c83ed9d740d5.jpg)(https://uploads.tapatalk-cdn.com/20170820/d3af47451918303da1a116f2fd529e6c.jpg)(https://uploads.tapatalk-cdn.com/20170820/140147c8439a1e3c8ffdc210a984f98c.jpg)(https://uploads.tapatalk-cdn.com/20170820/054e98636a105cc2a239b979baaa11d4.jpg)
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Wow sounds amazing and you used every inch of space.
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True, my temp probe was not fitting there😂