And you wanted to sell your wsm! Wonder why you waited so long to get the hanging rack. Once you start hanging ribs , it's very hard to go back laying it flat. Did you wrap at all?
Looks perfect.
I never abandoned the concept. Selling was just going to free up space and fund a double stacker set up like yours. Which I still plan on getting.
Same reasons as you. Wider temp range and just an overall more versatile set up. This will have to hold me over for now.
I did not wrap. I spritzed with a mix of cranberry apple juice, cider vinegar, and water halfway through. I rotated the hanging rack 90 degrees every 30 minutes. Then sauced the last ten minutes. I used one unlit chimney of briquettes and one lit chimney or ro lump.
My wife really liked them and I took them to work this morning and shared with everyone and they were very impressed.
We love ribs for breakfast at my work.
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Weber Kettle Club mobile app
Topic: First time rib hanging (Read 2270 times)
