Advice for first time hanging ribs
Hello everyone. Have a couple quick questions that I hope some folks more knowledgeable than me may be able to answer. I’ll be doing some test cooks with ribs later this week and am gearing up for a larger cook in a couple of weeks. As such, I bought a hanging rack for ribs and will be trying my hand at it instead of the 3-1-1 . First time for everything. But hoping the collective brain trust here can share some of its wisdom.
My setup
22” WSM
Hansuker vortex plate and charcoal basket combo
Hansuker rib hanging kit
FireBoard with a blower
Fogo gold bag lump charcoal
Apple and hickory wood chunks in a 5:1 ratio
My plan is to cook 3 racks of St. Louis ribs all being hung, all with the same rub (Memphis dust) and no wrap cooked at 250°
The variables I’m testing
Should I remove the membrane?
To test I will remove it from 2 of the ribs and score it on the third
Should I spritz?
To test I’ll have a 50/50 mix of apple juice and vinegar that I will be applying to one of the no membrane racks every hour
If anyone has advice on these questions that would be fantastic.
Other questions I’m not sure on but would love feedback on.
Since I’m using a blower, where should my ambient probe? At the top just where the ribs are hanging or maybe half down to get more of an average?
How long should I expect these to go before they are done?
Is spritzing every hour too much? Not enough?
Please any advice on anything of the above would be great!
And thank you in advance.