You mean like those Lodge ware cast iron gridles? You could even get away with using one of those, but the only damn reason for using two is that you've got too many ribs. What you just described is hellacious, and nobody wants to know how you oil your meat.

If you're having smoke issues, you're either (a) not using cast iron or using it improperly, or (b) trying to cook things nature never intended in order to impress surgically-altered freaks nature also never intended.





I paid for either three or four semesters of college working in a rib joint. We did 'em in large, long pans in pizza ovens. Only way to handle the volume.