I plan on doing 7 slabs of spare ribs in my converted 12 rack Bradley for Christmas. I will be using Tenpoint5 method because I have used it before and they were excellent. Do you think I will need extra time because the smoker will be filled with so much more meat? Also I am in Minnesota and if I have to will smoke in the garage if wind is to much. I have a PID so not worried to much about temp control. How often should I rotate racks and to what position?
Rotate from top to bottom and front to back. You might want to add 1/2 hour to an hour to the second two steps. That is a pretty good sized load.
Should I switch 3 racks from top to bottom 3 racks then move next 3 up or do it in 2 rack intervals?
which ever way is the fastest and allows for the least amount of heat loss. there will be a lot
That is a big load watchdo56.
Dont foret to post some pictures.
HR
I will try to get pictures,never have done that because to busy making sure everything is going ok.
That is a big load. And your ambient temps are no where near mine.
I would plan on it taking close to twice and long.
I would rotate the racks two at a time.
I agree with FLBentRider. I did 6 full racks of Baby Backs and it took just under 11 hours at 230 degrees and that was back in September. I also don't cheat, they stay in the Bradley.
Tenpoint5 do you think I will need to go longer on my first part of the 3-2-1? I plan on putting smoke for the first 3 hours but rotating the racks every 2 hours. The put in foil for 2-3 hours then saucing them for however long it takes. Also what temp do you think they should come out at or do I just wait to see when the meat pulls back?
I agree with the others watchdog, 10.5 might have a better idea on the timeframe since he has perfected the recipe. When I do 2 full racks it takes me close 6 hours before its done. With that many racks it going to take time to get the temp back up. Good luck and keep us posted. ;D
I wouldnt rotate the first time till after the smoke is done, then go every 2 hr.
When you rotate not only go bottum to top also go front to back by turning the racks 180 deg.
As for the time frame I'm thinking 5-4-2 thats kinda how my last big load of ribs worked out.
Good luck and keep us posted.
Watchdog, it all depends on how much smoke you want Big load I might go 3-4 hours. I see Ou went 5 on his. But I would totally go with the 3-4/2 with a big load like that. I myself usually stay with the 2 racks at a time. So OU might be more of a help on this question.
Sorry if I came across sounding like I did 5 hr smoke, thats not what I was trying to say. I did 3 hr hickory, the 5 hr was cook time the 4 hr was foil then the 2 hr was to set the bark.
The way I like to rotate is the bottom rack goes on the table, the one above the bottom rack goes down one then the one above that goes down one and so on till the top slot is open for the bottom rack and I rotate each rack 180 deg that way the front goes to back. Hope this makes sense?
OK. Sounds like I should go 3 hours smoke with 5 hour cook time(3 hours smoke temp at 225 and -2 hours cook temp at 225) then 4 hours in foil( Hopefully I can fit all the ribs in a couple of foil boats?) I have 7 full racks of spare ribs. The 2 hours with sauce on until they meat pulls back. Should I try to shoot for a certain temp or just test with toothpick?(That worked real good last time).I will be using the mustard sauce then the rib rub.
You don't have to put them all in the same boat you can wrap each section in tinfoil. Make your own boat for each one.
WD56,
If the toothpick test works for you then stay with it. I just watch for the meat to pull back from the end of the bone about a half an inch.
Good luck my friend. Sounds you gots a lot of smoking ahead of you.
Want to see them pics!
KyNola
watchdog,
Just a suggestion when it comes time to boat your ribs.
If you feel you are cramped for space on the Bradley, you could boat a few in
the oven and then finish back on the Bradley.
Just a thought.
Or you could take whats on each Bradley rack and wrap all in one and boat that way.
Save the foil for when its time for the cooler.
Just throwing this out there.
I was thinking of combining about 4-5 racks of ribs and piling them on one rack and boat the rack and everything for strength and set that in another rack so I would have 2 racks stacked with one rack completely in foil. Was hoping to get 2 boats that way and hopefully it would all fit. I might have to go with tenpoint5 idea and wrap individually though.
If I would put them in oven how long and at what temp?
same temp as your Bradley and the same length of time that you boat the ones in the Bradley so you can finish with the rest of your ribs.
Yep, what CRG said. He's a pretty smart ol' dude! :D
KyNola
One more question. Should I put my PID sensor at the top of the cabinet to try to get temp up higher in this cold weather and my Maverick under the bottom rack. I do not plan on using the food sensor on my maverick.
I would still keep the sensor on the lowest rack so you dont burn the lower ribs.
Quote from: OU812 on December 18, 2009, 05:46:54 AM
I would still keep the sensor on the lowest rack so you dont burn the lower ribs.
Aqree with OU. That is why it is necessary to rotate your racks.
The PID sensor or Maverick sensor or both?
Both, that is where you want to monitor your heat
If you are using a PID, not a big need for maverick unless your are monitoring the meat.
The PID is goona stay with in 1 to 2 degrees. The maverick would only be a verification reading of that.
What CRG said.
You might want to put one of the mavrick sensors on the bottom rack and one on the top rack, just to see the temp diff you got in there.
Good idea OU. Thanks guys this will be interesting to say the least.
Good Luck.
Keep us posted with what you did and how the ribs turn out.
I'm going to snack stick land again this weekend.
Well had to start grill to indirect cook some of the spare ribs could not get temp up to 225 in smoker. My maverick ET73 I had one probe on bottom rack which was the food probe(just had it laying on rack not in meat) and the smoker probe was run through the vent. Food probe started running to 260 and smoker probe was around 160. I know the meat was not at 260 because when I turned them I could handle the meat no problem and they did not look cooked. My PID probe read 150 and that was with the probe through the door seam near the bottom rack when I move it up it only came up to 160. Not sure what happened to food probe temp. I took it out and cleaned it and dried it in oven again(left prong out of oven) to make sure no moisture was in it but when I put it back in smoker it ran back up to 250. Worked right last time I used it. I think with the outside temp being 34 and even though it was in garage out of wind I think there was to much meat to let the heat pass around.Will have to cook on grill for a few hours then boat and back in smoker for 2 hours and switch rest of ribs from smoker to grill then boat and then put sauce on for 1 hour.
Your food probe got wet and is shot would be my guess. Time for a new probe if you have only had it for less than 90 days call Maverick and tell them what happened and they will send you a new one.
Well here are some pics I hope. The ribs tasted good but were a little tough and stringy. I put the ribs flat on the rack so I do not think it let the heat get around them properly. Might have worked better if I put them standing up in rib rack which would mean I did not need the 12 rack adapter kit I put in. Will have to check my food probes again and see if they do need replacing.;
http://i745.photobucket.com/albums/xx99/dnantaylor/IMG_0105-1.jpg?t=1261930681
Image is not to clear here;
http://i745.photobucket.com/albums/xx99/dnantaylor/IMG_0107.jpg?t=1261931123
ready to come out;
http://i745.photobucket.com/albums/xx99/dnantaylor/IMG_0109.jpg?t=1261931168
all done
http://i745.photobucket.com/albums/xx99/dnantaylor/IMG_0111.jpg?t=1261931195
Well my food probe is definitely messed up. I put both probes in same glass of hot water and smoker probe read 120 and food probe read 240. I know the water is not that hot it just came from tap.