Have some questions. Ribs were the first thing I ever smoked, and I've probably smoked them more than anything else. But...
I have always smoked full racks, and always bone-side down. Never used a rack or smoked baby backs (or for that matter St. Louis cut). BBR's have always been reserved for high-heat indirect due to their more tender nature.
It's time to try something different. This coming Father's Day I plan to smoke 4 racks of BBRs, or maybe 5 based on your advice. This will be on a 22" w/snake and a Weber rib rack.
What to expect? For full racks I'd normally allot 'about' 6 hours. I'm mostly concerned about starting them too early.
- Will the BBRs cook faster?
- Will the rack slow them down?
- Will 5 racks be possible, or will 4 be about it?
I saw Baby Back Maniac's video smoking 12 racks in a Summit, but don't know if the dome is higher than the 22".
Any help is appreciated.