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Old 08-25-2010, 08:40 PM
brokencookie's Avatar
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Default Rib Rack ?

I spotted this on a TV cooking show. It looks great. If you put a cookie sheet under it you could slide 4 full ribs into the WFO. The show I saw it on cooked 4 racks of ribs in a small weber. Does anyone own or use one of these ? Any tips or comments ?

NON-STICK ULTIMATE RIB RACK
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Old 08-26-2010, 05:10 AM
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Location: Perth, Australia
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Default Re: Rib Rack ?

Yes, I have one that is very simular. I use mine when I do my ribs in my oven. I put the ribs in the rack when I cook them on high heat for 1/2 hr then transfer them to the big tray filled with the marinade. The rack works well as it allows the fat to drip away and when the juice hits the hot bricks, adds a great smell to the oven. I have added a pic of my rack with the uncooked ribs.

Hope this helps,
Scott
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Old 08-26-2010, 10:45 AM
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Default Re: Rib Rack ?

I've used a rib rack too, even with a single slab, as both sides of the slab are exposed to the dome heat for even cooking. I otherwise have to flip the slab when I lay it flat on a shallow baking pan. I do ribs in the wfo, low and slow, at 250F.
In fact, today I'm doing 2 slabs of bison back ribs. Never had bison before so I'm curious to see how they turn out.

Here's a photo of a recent cook using the rib rack. Those are two baby backs and two beef back ribs.
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Weber 22-OTG / Ugly Drum Smoker / 34" WFO

Last edited by fxpose; 08-26-2010 at 10:56 AM.
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Old 08-28-2010, 09:37 AM
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Default Re: Rib Rack ?

You guys are killing me here. I stuck at work and just the pictures are making me drool I guess I'll add this to my "must have" list.

Bruce
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Old 08-28-2010, 01:36 PM
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Default Re: Rib Rack ?

I use a cake rack over a large baking pan. Usually fill the baking pan with diced poatoes coated in olive oil and rosemary. A little fat from the ribs drips down onto the potatoes. When the ribs are done so are the potatoes.
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