Rib Rack vs Flat

[Like Smoke]

I started with a chunk smoker that looks like a steel egg. Have no idea of the brand, got it from my neighbor, cost me two six packs. Used lump charcoal and hard wood pieces and it worked well for a manual smoker. Because of it's smaller cooking area on top I purchased a rib rack, which that would hold 4 racks of ribs on their edges at about a 30 degree angle. Now with my old traeger Texas I have much more space with allows laying my ribs flat on a wire rack inside a foil drip pan which I add apple and grape juice for moisture. My question is do any of you use a rib rack or is the flat method a better way. Thanks in advance.

 

[Slimpicker]

I started with a chunk smoker that looks like a steel egg. Have no idea of the brand, got it from my neighbor, cost me two six packs. Used lump charcoal and hard wood pieces and it worked well for a manual smoker. Because of it's smaller cooking area on top I purchased a rib rack, which that would hold 4 racks of ribs on their edges at about a 30 degree angle. Now with my old traeger Texas I have much more space with allows laying my ribs flat on a wire rack inside a foil drip pan which I add apple and grape juice for moisture. My question is do any of you use a rib rack or is the flat method a better way. Thanks in advance.

In my past I have found very little difference using a rack or flat.
Now, if you wanna get totally technical, on a 'non-convection' grill (meaning no air movement) then I'd say the rack would make the edge of them probably burn a little, but Traegers are moving air, so I'd find it unlikely it matters!!

 

[Shedd]

I agree with Slim, I haven’t seen much if any difference on my Traeger, I do them both ways depending on it I’m needing extra space for something else. On my egg I also haven’t had any issues either way however I have a plat setter that holds back the direct heat. One of my friends has an Oklahoma Joe Bronco drum smoker and he hangs his. I think they all (taste/texture and appearance. Are about the same. I think if you’re not sure then just keep an eye on them when you spritz them, if they are getting too much heat on the bottom then flip them over.

 

[Slimpicker]

One of my friends has an Oklahoma Joe Bronco drum smoker and he hangs his.

I forgot about the "hang 'em high" method...

I was gonna build one of those when I got my Traeger instead.

 

[JPSBBQ]

Flat without question.

Rack only if you absolutely have to for space. They will not cook as evenly and the color across the face of the slab won’t be as uniform as a rule when using a rack. No one I know of who cooks ribs for a living on the comp circuit or restaurant business uses a rack. Why?

that said, I’ll eat most any ribs.

 

[Like Smoke]

Thanks for to info. I will probable stay with flat method unless I have more ribs than space on the grill to lay them out. I am usually only smoking for 3 to 4 family members so 2 racks usually works fine but three would give me more leftovers. I also eat most ribs, shorter smokes and good eating.