Rib holders (a.k.a. rib racks) are a great way to squeeze more meat into a small area, but beware. The meat is almost touching, and that's a lot of cold mass to heat up at the start of the cook. The air between the slabs in the racks at left can be a lot cooler than the air surrounding the slab flat on the grate at right. If the gap between slabs is less than 1" you might need to add an hour to the cooking time.
It is a good idea to rotate the ribs in a rack once or twice during a cook so those on the ends don't overcook and those in the center don't undercook.
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AmazingRibs.com is all about the Zen of barbecue, grilling, and outdoor cooking, with great BBQ recipes and techniques: Barbecue baby back ribs, spare ribs, pulled pork, beef brisket, chicken, smoked turkey, steak, lamb, barbecue sauces, rubs, and side dishes, with the net's best buying guide to barbecue smokers and grills. It is written, photographed, illustrated, and coded solely by Craig "Meathead" Goldwyn.
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The Smokenator
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