Hanging ribs is my preferred way to cook them in my 18" wsm. I've done 6 full, uncut racks pretty easily. I go right over the coals and try to keep the temps around 275. I use the weber hanging rack system, I'm pretty sure they make it for the 22" wsm. I know the supplied hooks look like they won't work for anything but fish...but ive hung full racks, chicken and even 6lb slabs of pork belly with them (used 2 hooks for the belly) but there is a trick...they have 2 prongs that are supposed to hold a fish's body cavity open, use your fingers or pliers and squeeze the prong and bend them towards each other a little bit....then flip the hook upside down and impale the meat on the prongs you bent...works perfectly.
