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Meat touching your coals?? Here's a tip

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PhilW:
How far does the bottom of the meat need to be from the top of the coals? Looking to try my first brisket and researching my options between hang or grate.

rcrabb22:

--- Quote from: USCTrojan on May 22, 2016, 03:37:21 PM ---As you know some slabs of ribs are inherently longer than others. Using the PBC can cause an issue because there is the risk of the slab touching the hot charcoal when the meat is hung from the rebar.

One trick that was beneficial to me was double hooking longer slabs and hanging the meat from the second hook. (The hook that is furthest from the rebar)  This positions the meat further away from the coals. 

During the cook, the meat should shrink. At this point, (using both hands)I use one hook remover to  gently lift the slab off the rebar, while using another hook remover to re-hang the meat on the rebar by the 1st hook. If you don't have two hook removers, and nice set of metal tongs can be used to hold the meat while you re-hang the meat.

I hope this helps! Don't burn those ends!

--- End quote ---

I usually hang 3 racks for my rib cooks.  I cut the racks in half and hang 6 half racks.

Rook:
I’ve been folding the top two or three ribs over to prevent this.  Hooking like this will also prevent losing the ribs to the fire if you let them go too long and they are separating from the bone.  Feel like an idiot for not just cutting them in half!


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ChrisD46:
*I'm having trouble visualizing this method (I'm sure it's good though) , so for longer rib slabs I cut the slabs in half and hang as usual from hook / rebar ... Less weight also to minimize part of a heavier slab breaking off and falling into the coals .

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