Greetings, hope you enjoyed your chuckle at the topic. Seriously though, I am a complete newbie. Did a pork butt, quite tasty. Did a small slab that I cut in half and both halves fit on one rack. Now I have a larger slab of ribs. Does it make any difference what rack I put each on? Top, bottom, middle? Should I leave a empty slot in between. Thank you in advance for any personal knowledge.
where do i put the meat?
- Thread starter mrgoose
- Start date
BedouinBob
New member
Well first of all, I put the meat in my mouth. That's where the tasty results should go. 
In response to your question, the top of the box will have a more stable temperature since it doesn't get affected by the swings in the wood box as much. I don't think you will notice any difference between having an empty slot between racks or not. However, the lower rack will "shield" the upper a bit so you might find that they don't complete at exactly the same time.
In response to your question, the top of the box will have a more stable temperature since it doesn't get affected by the swings in the wood box as much. I don't think you will notice any difference between having an empty slot between racks or not. However, the lower rack will "shield" the upper a bit so you might find that they don't complete at exactly the same time.
NDKoze
Moderator
When cutting slabs in half one of the halves usually ends up being a little thicker/larger. If you are doing multiple slabs and need to use multiple racks, you would want to put the larger racks on the lower shelves. If only using one shelf, put them on the shelf highest to the top while leaving 2-3 inches from the meat touching the top of the smoker. As Bob mentioned, the temps at the top of the smoker are the most stable.
Thank you very much. That is what I thought would be best, but a second (or more) opinion is always helpful. Smoking is pretty new to me, so it is learn as I go. I have always been a pretty much wood/match/meat type of eater so I doubt I can smoke anything I would not eat, but prefer the best I can do.
DivotMaker
New member
Having done a lot of ribs, cut into half-racks in the #1 and 2, I have always placed the thinnest ends on the top shelf, and thicker ends as they go down. This "evens out" the cooking time, since the thicker ends are closer to the heat. I've never rotated racks, with ribs, and have no regrets. I sleep well at night. 8)
