Just dropped $150 on a fancy rib rack that I barely use now

I saw this stainless steel vertical rib rack at a BBQ supply shop in Nashville (impulse buy, I know) and thought it would change my whole game. Figured I could cram way more racks into my smoker at once, which sounded great for feeding a crowd. But honestly, after 4 or 5 cooks, the ribs never came out as tender as when I just lay them flat on the grate. The heat just doesn't circulate the same way, and the ones on the ends always dry out faster. My buddy swears by his, says he just rotates them mid-cook and it's fine. So what am I missing here? Do I just need to learn to use it better, or are vertical racks a waste of money for home cooks like me?

2 comments

2 Comments

paige_bell8112d ago

Oh man, my buddy Stu bought one and his ribs came out like jerky!

ivan46212d ago

Wait, @paige_bell81, are you telling me your friend's ribs came out like beef jerky? That sounds like something went really wrong with the temperature or time. I've had a pit boss for about two years now and my ribs come out fall off the bone tender every time. Maybe he didn't wrap them in foil halfway through or left the smoker on too high. I always check with a meat thermometer to make sure I hit that 203 degree mark. It's a shame because these grills can do some real good food if you follow the right steps. Hope he gives it another shot cause once you get it down, it's hard to beat.