Brown sugar ribs anyone?
11-05-2011, 07:56 AM
#12
Those are just baby backs rolled and skewered. My weber smoker is only 18.5" so sometimes its easier to roll them like this vs laying them flat. It makes it easy to move/flip them. Plus if I have some other stuff to put on my wsm it gives me some more room. I do have two rib racks that I use as well if I'm cooking a bunch of ribs for a party. They work ok and I think I have been able to get about 10 racks on if I really pack it. Here is a pic from a 7 slab cook I did. These were cut in halves and loaded top and bottom.
After 3 hours or so in the smoker I will normally foil them for a couple hours and continue to cook them. Once they are basically done I will normally unfoil and then sauce. On large cooks like this one I used my big gas grill to do the final stage. We then sliced and tossed them in a foil pan to keep them warm and also to serve. Makes it easier for me and they turned out great.
After 3 hours or so in the smoker I will normally foil them for a couple hours and continue to cook them. Once they are basically done I will normally unfoil and then sauce. On large cooks like this one I used my big gas grill to do the final stage. We then sliced and tossed them in a foil pan to keep them warm and also to serve. Makes it easier for me and they turned out great.
Last edited by Vince B; 11-05-2011 at 08:01 AM.
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