Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Slow-Cal BBQ on July 08, 2019, 09:23:57 AM
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For those of you who wonder how smoking ribs vertically (not flat) works on a weber 26", I'll give some insight. These ribs took about 5 hours at around 235 degrees. I use a SnS XL and love it! I had to rotate them once, half way through the cook. I only moved the front rack to the rear and the rear to the front. The ribs in the middle cooked evenly. I was able to form a nice crispy bark since they were naked! If you wanted to wrap them cooking this way, I don’t know how that would work because after being wrapped, the juices would pool at the bottom and would only baste one end of the rack. If they lay flat, it bastes the whole meat side. I prefer my ribs naked because I am a texture guy and they come out extra crispy if done naked. I found no need to spritz. They came out somewhere between pull-off and fall-off the bone. How did you do your ribs for the 4th?!
BTW, the racks I placed the ribs on are a couple of pot lid racks from Ikea. they are only around 8 bucks each and they expand and contract as you want for room. They are stainless steel. If you buy them, you only have to pull the rubber pads off and they are ready to go!
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I managed to put 16 slabs on a 26[emoji6] using hot'n'fast method. It took approx. 2,5 in total.
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Damn! That's impressive!
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I thought the same thing, very impressed
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That's insane!!!! How did they come out? Where you able to get a solid bark?
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The bark was not super solid but still ok. I used quite a number of wood sticks which helped to get a nice smoky flavour on all of the slabs. I was also lucky with the temp as it was running, at least for the first hour unwrapped, stable in 500f range.
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Holy crap! Nice looking ribs OP and those 16 slabs....Jeebus
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Holy dang!
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