Best Rib Racks, Vertical Poultry Roasters, and Roasting Racks

Why racks matter

Grill space is the limiting factor for most backyard cooks. A 22-inch kettle has room for one or two racks of ribs lying flat. Stand them up in a rib rack and you can fit several. The same goes for poultry: a vertical roaster turns a chicken upright, which saves space and helps the skin render evenly.

Racks also change airflow. Meat standing on edge or held off the grate lets heat and smoke move around all sides, which can mean more even cooking and better bark coverage. The trade-off is that stacked meat near the fire cooks faster than meat on the far side, so rotation matters.

Rib racks

A rib rack is a set of V-shaped or straight slots that hold slabs vertically. Most are chromed or stainless steel, and many flip over to become a roasting rack.

What to look for:

• Slot width. Baby backs fit in narrow slots. Spare ribs and St. Louis cuts need wider ones. Beef ribs usually do not fit well in standard rib racks.
• Footprint. Measure your grill's indirect zone. A rack that extends over the coals will scorch one end.
• Material. Stainless steel resists rust and cleans up better than chrome-plated steel.
• Reversible design. Flip it over for a roasting rack and you get two tools in one.

Using a rib rack well

1. Place the thick end down so the thinner end is less likely to overcook.
2. Face the meaty side toward the heat or away from it, depending on your cooker. On a kettle with a two-zone fire, facing bone side toward the coals protects the meat.
3. Rotate halfway through. Swap slabs from the hot side to the cool side and turn the rack.
4. Do not overcrowd. Leave space between slabs for smoke to move.

Ribs cooked vertically will not look identical to ribs cooked flat. The bottom end sits closer to the heat source in some cookers. Rotation fixes most of that.

Vertical poultry roasters

The beer-can chicken technique became popular because standing a chicken upright helps fat drain and exposes all the skin to heat. The can itself is a debated component. Many cooks and food writers have pointed out that the liquid in the can barely heats up during a normal cook, and that heating printed, lined aluminum cans is not ideal. A dedicated vertical roaster does the job without the can.

Types:

• Wire vertical roasters: a simple frame. Light, cheap, and easy to clean.
• Roasters with a cup: a stainless cup in the center that you can fill with liquid, aromatics, or leave empty. The cup stabilizes the bird.
• Roasters with a drip pan base: catch drippings for gravy or basting and add stability.

V-racks and roasting racks

V-racks hold roasts and whole birds in a V-shape above a pan. They are standard in oven roasting and work just as well in a smoker or on a grill set up for indirect cooking. Flat roasting racks lift meat off the pan to let air circulate underneath.

Specialty racks

• Chicken wing and leg racks: hold drumsticks or wings vertically. Great for batch cooking and even rendering.
• Jalapeño popper racks: hold stuffed peppers upright.
• Kabob racks: hold skewers above the grate so food does not stick.
• Multi-level grates: add a second cooking level. Useful on kamados and kettles to double capacity.

Cleaning and care

Soak racks in hot soapy water right after cooking, before drippings harden. A nylon brush handles most of it. Stainless steel racks can go in many dishwashers, but check the manufacturer's instructions. Dry thoroughly to prevent spotting and rust.

Which rack should you buy first?

If you smoke ribs, buy a reversible rib rack first, because you get two tools in one. If you roast chickens often, a vertical roaster is the most satisfying upgrade. For holiday turkeys, a V-rack and pan combo is the classic choice. For hunting season birds and lean game, our wild game grilling guide covers technique.

Racks by cooker

Kettle grills: keep racks compact so they fit entirely over the indirect zone. A small reversible rib rack or a vertical roaster in a pan works best. Check lid clearance with the food loaded, not just the empty rack.

Kamados: the dome gives more height, which suits vertical roasters and multi-level grates. Racks must sit above the heat deflector for indirect cooking.

Pellet grills: the long, rectangular cooking chamber suits long rib racks and V-racks. Heat is usually hotter near the firepot, so rotate racks during long cooks.

Offset smokers: long racks fit well, and the side closest to the firebox runs hotter. Put the thickest meat closest to the heat and rotate halfway.

Gas grills: light burners on one side only for indirect cooking, and put the rack over the unlit burners. A drip pan underneath prevents flare-ups.

Racks for holiday cooking

Holiday roasts and turkeys are where racks shine. A V-rack in a heavy pan lets you smoke a turkey on the grill while collecting drippings for gravy, freeing up oven space for sides. A vertical turkey roaster works on grills and smokers with enough height. If you are planning a holiday ham on the smoker, our smoked holiday ham guide covers glazes, timing, and whether to choose a spiral-cut or fresh ham.

Materials in detail

Most racks are made from either chrome-plated steel or stainless steel. Chrome-plated steel is inexpensive but can flake and rust over time, especially with acidic sauces and dishwasher use. Stainless steel costs a bit more and lasts much longer. Nonstick-coated racks are easy to clean but may not tolerate high grill temperatures as well, so check the manufacturer's heat rating before using one over direct heat.