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Date Posted: 23:36:07 03/23/01 Fri
Author: BrianG-C
Author Host/IP: cache2.gw.utexas.edu / 129.116.226.162
Subject: Re: question about rib rack
In reply to: Ron 's message, "question about rib rack" on 09:42:59 03/20/01 Tue

>I see on a lot of WSM pictures on the net that rib
>racks are used to smoke ribs. Is it necessary or can I
>smoke them lying flat on the grill?
Ron: A rack is not necessary. What it does is allow more surface of the ribs to come into contact with the smoke. Generally the smoke is not going to do any good after the meat reaches about 140 deg anyway. I've cooked on the WSM for many years and find that cooking a thick cut of meat like a brisket needs to have the fat migrate through the meat, so laying it flat with the fat on top is important, however, with ribs they are so thin that the migration of fat is sigificantlly diminished, and the rack lets the smoke surround all sides of the meat. I've found that using the water pan in the WSM for ribs is really the best way to ensure the best every time. I always use a rack, the water pan and a thermometer to let me know when the meat is done. Let us know how your latest effort turns out.
Good Cooking!
Brian

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