So it?s official ? the #1 can?t handle 4 racks on 4 grates. I have done 2 and three racks (cut in half) no problem before. I always do our standard mustard/rub/rest in fridge 5-5.5 hrs no peek and they come out amazing! This was a fail!
The internal temp never got beyond 205 after 5.5 hours. They are cooked, and def falling off the bone (not my ideal pref), but they def didn?t produce any bark. I suspect because the moisture inside was too much for the smoke and lack of heat to contend with, and perhaps the bottom rack was too close to the smoke box preventing appropriate circulation? Your thoughts appreciated. Do I need a rib rack? And yes, I know I need a #2 or #3 by now, but alas I do not have one yet. For now, help me solve this problem. I am cooking a ton of ribs (and vac sealing and freezing) in advance of a party in 2 weeks. I have 2 racks done from last weekend but these 4 imo are not presentation worthy.
The internal temp never got beyond 205 after 5.5 hours. They are cooked, and def falling off the bone (not my ideal pref), but they def didn?t produce any bark. I suspect because the moisture inside was too much for the smoke and lack of heat to contend with, and perhaps the bottom rack was too close to the smoke box preventing appropriate circulation? Your thoughts appreciated. Do I need a rib rack? And yes, I know I need a #2 or #3 by now, but alas I do not have one yet. For now, help me solve this problem. I am cooking a ton of ribs (and vac sealing and freezing) in advance of a party in 2 weeks. I have 2 racks done from last weekend but these 4 imo are not presentation worthy.
