What is a rib rack?
A rib rack is a metal frame designed to hold ribs upright while cooking. It allows the ribs to cook evenly without the meat drying out. Ribs are placed vertically in the slots of the rack so the meat is suspended and exposed on all sides.
The rib rack sits on top of a baking sheet inside the oven or on the grill grates. The vertical position lets heat and smoke circulate completely around each rib for tender, fall-off-the-bone results.
Benefits of using a rib rack
There are several advantages to using a rib rack:
– Cooks ribs evenly: With ribs stacked vertically, the meat cooks evenly on all sides instead of the bottom getting soggy and overdone.
– Prevents drying out: Suspending the ribs allows the fat to baste the meat while cooking. This keeps ribs juicy and tender.
– Saves space: A rib rack can hold 4-8 racks of ribs upright in the space of just 1-2 racks cooking flat. Great for feeding a crowd!
– Easy to use: Rib racks are simple to load, don’t require special skills, and minimize mess.
– Allows more smoke absorption: The vertical orientation exposes more surface area to absorb smoke flavor.
Types of rib racks
Rib racks come in a few styles:
– **Flat metal racks:** Basic rib holders with thin, spot-welded wires. Often rectangular or square. Sturdy and inexpensive but can leave grill marks.
– **Round wire racks:** Shaped like a Ferris wheel with circular wires holding each rib. Allow maximum air circulation for even cooking.
– **Cast iron racks:** Made entirely of cast iron with slots carved into the solid metal. Retain heat well but are heavy.
– **Chrome-plated racks:** Offer a smooth, nonstick surface for easy loading and unloading. More expensive but sturdy.
Does using a rib rack make a difference?
Yes, using a rib rack can greatly improve the results when cooking ribs. Here are some of the noticeable differences:
More even and thorough cooking
Ribs cooked laid flat tend to get overdone and dried out on the bottom where they sit in fat and juices. The underside overcooks before the top and sides have finished cooking. The vertical position in a rib rack exposes all sides equally for uniform doneness.
Better smoke absorption
With a greater surface area receiving smoke, ribs cooked in a rack have more woody, smoky flavor in every bite. The smoke can permeate the meat thoroughly as it slowly rises through the rack.
Easier temperature control
Since the ribs aren’t stacked, it’s easier to maintain an even temperature and check for doneness. Meat thermometers can be inserted to test multiple ribs at once.
More capacity
Rib racks can hold 4-8 racks of ribs in the space normally taken up by just 2 racks. Great for cooking for a crowd! More ribs mean more to enjoy.
Less mess
Without ribs layered on top of each other, there’s less chance for them to stick together or fall apart. Removing ribs from an upright rack keeps them intact.
What are the downsides to using a rib rack?
While rib racks provide several advantages, there are a few potential drawbacks as well:
– **Grill marks:** Racks can leave grid-like markings on the ribs from the wires. This may not appeal visually.
– **Fat drippage:** The vertical position allows fat and juices to drip readily. Use a baking sheet to catch drippings.
– **Specialized equipment:** Rib racks don’t serve much purpose beyond cooking ribs. They take up storage space.
– **Learning curve:** It may take some practice to load and position ribs correctly in a rib rack.
– **Harder to baste:** Brushing sauce on each rib is trickier when they’re stacked and suspended.
– **Difficult seasoning:** Seasonings may not adhere as well to the vertical meat. Coat thoroughly before racking.
What types of ribs work best with a rib rack?
You can cook nearly any type of ribs in a rib rack, but some work better than others:
– **Baby back ribs:** The shorter length is perfectly suited for rib racks. Meat stays tender and juices don’t drip too much.
– **Spare ribs:** Need to be cut into St. Louis style or trimmed to fit into slots. Great results.
– **Beef ribs:** Rack must have wide enough slots to accommodate their thickness. Use for chuck short ribs or back ribs.
– **Country-style ribs:** Actually pork shoulder chops. Thick meat and bone fits well into a rack.
– **Pork loin back ribs:** Leaner and longer than spare ribs so moisture control is important. May need to be cut.
Ribs to avoid
Some ribs are not ideal candidates for rack cooking:
– Beef short ribs – too thick
– Dinosaur/beef plate ribs – require laying flat
– Pork side/butterfly ribs – may overcook since very thin
Tips for using a rib rack
Follow these tips to get the best results when cooking ribs in a rack:
– **Prep ribs properly** – Remove membrane, season well, let sit at room temperature for 30 minutes before cooking.
– **Lightly oil racks** – This prevents sticking as the ribs cook and makes removal easier.
– **Load rack carefully** – Place ribs vertically in slots, evenly spaced and aligned.
– **Use right sized rack** – Choose a rack with slot width and depth to fit the ribs.
– **Place on sheet pan** – Catches any drippings and splatters for easy cleanup.
– **Maintain even heat** – Rotate rack if needed to ensure ribs cook evenly.
– **Check for doneness** – Use toothpick or thermometer to test ribs in center of rack.
– **Let rest before cutting** – Allow ribs to rest 5-10 minutes after cooking for juices to absorb.
Best ribs rack options
Cuisinart CVR-1000 Vertical Rib Rack
– Chrome-plated steel construction
– Holds 8 racks of ribs
– Stainless steel drip pan
– Spiral design for even heating
– Dishwasher safe
Weber 6605 Original Rib Rack
– Porcelain-enameled steel
– Holds 6-8 racks depending on size
– 21 inches wide
– Minimal grill marks
– Angled for easy basting
Elizabeth Karmel’s Pork and Rib Rack
– Sturdy stainless steel
– Holds 4 racks
– Vertical and horizontal cooking
– Solid construction
– Spiral design
Recipes using a rib rack
Rib racks can be used to cook ribs in the oven or on the grill using a variety of recipes:
BBQ Oven-Baked Ribs
– Remove membrane, season with rub
– Load ribs vertically into pre-oiled rack
– Bake at 275F for 2-3 hours
– Brush with BBQ sauce last 30 minutes
Memphis-Style Dry Rub Ribs
– Trim St. Louis cut spare ribs
– Coat with Memphis rib rub
– Place in rib rack on sheet pan
– Cook at 225F for 5-6 hours
– Rest, slice, and serve
Asian Ribs
– Marinate baby back ribs in soy sauce, garlic, ginger
– Arrange in rib rack
– Grill over medium heat for 1 hour, turning rack
– Glaze ribs with hoisin sauce last 10 minutes
Conclusion
Using a rib rack provides several advantages when cooking ribs including even cooking, better smoke absorption, and increased capacity. While specialized, rib racks yield tender, fall-off-the-bone ribs without drying out. They allow you to cook racks of ribs for a crowd with minimal effort. A rib rack is inexpensive and worth the investment for barbecue enthusiasts who regularly cook ribs. Follow a few tips on proper loading, sizing, and rotation to get perfect results every time.