Out-of-the-box thinking

[Jaxon]

I have been watching so many helpful videos on YT.

Just finished this one and though of all the Weber guys...this is a Weber corporate type cooking 3 slabs of ribs in a 22 inch kettle on indirect heat.  Not possible because there's not enough room?

Watch this: 

If I'm not supposed to link here, take it off for me..but watch it first.

Thanks

[Hub]

Not a bad idea at all 

Also, you can buy rib holders that hold 3 or 4 racks edge-wise -- just a few bucks at Lowe's.

Hub

[sliding_billy]

Funny that he would do that since Weber makes like 4 different rib racks that are specifically designed to hold multiple racks on a kettle.    We were also just discussing "rib stacking" on another forum recently.

[TentHunteR]

Great post Jaxon!  I remember seeing the BBQ Pit Boys do something very similar about seven years ago.   It really does work.

[Las Vegan Cajun]

Great idea if you don't have rib racks. 

[Jaxon]

I have the rib racks, but I like to see folks think outside-the-box and this one really "WOW-ed"me (doesn't take much)!!!

I usually get the ribs wedged in the rack and tear 'em up trying to pry 'em out.

B T W, love those pit boys...

[HighOnSmoke]

Good video.  I have used my Weber Performer to do 3 racks before and did not have to stack them.
Difference is when I cook indirect I use the snake method, which is about 3 wide row of briquettes
around about 3/4 of the grill.  I usually will top the 3 wide with 2 wide and the 2 with a single roll of
briquettes.  I then start at one end of the snake with about 10 lit briquettes. This not only allows
more room on the upper grate for your meat it will help keep your temps under control.  Here is
a link from on setting up the snake.

[TwoPockets]

I love the BBQ Pit Boys too. I adapted this method to my gasser when my little cheap electric smoker died on me. At the time I did not have a kettle. It works well and you can turn out a slab of ribs in about two hours or two slabs of baby backs. I use it on my Weber Performer now. I like to use this when I don't want to take 4 or 5 hours in the electric smoker. I use my LEM jerky rack and pan, I even liked the cider vinegar to hold the rub, but sometimes I go back to yellow mustard. I even got me one of those wicked looking 10 inch Old Hickory butcher knifes from Ontario Knife Company,

[Pappymn]

Is that method Sparky approved?