I’d be curious to see the bark formation you’d get cooking this way. The heat would be focused on the underside I think? Maybe flip them half way through the cook so both sides get even bark formation? After hanging chicken quarters on the kettle using this attachment…I always wanted to cut some ribs in half or even thirds and hang them that way. I think you could probably fit 4 or 5 racks that way if you use the center piece on that hanger.
The whole concept is to not have any ribs directly over the heat. The cool part about laying 3 racks on the ring is I can give each rack a different method. 1) leave bone side towards heat for full duration of cook. 2) leave bone side towards heat, wrap after rub sets. 3) flip rib every half hour, scratch lottery tickets, practice my somersaults and play it by ear whether or not to wrap or flip til finish. I really can’t wait!!! 😎👍
Ya that rib rack is too small. I've seen ppl use 2 of those side by side in a WSM to cook 5 racks. Weber also came out with a Charcoal Heat Controller which lets you use the entire grate.
Just seen some content on the CHC and I already have 2 diffusers, the Aura & Hunsaker Plate, so I’m trying to find the best method to smoke 3 racks on the 22 kettle using no diffuser. Stay tuned brother! 😎👍
