It looks like it's going to be a busy smoke week for me next week. Going to do some smoked pork loin back ribs for the family. I'm guessing I'll need about 5 or 6 racks. I've never cooked that many before. What do you all suggest for my DBS 6 rack:
Will it be the same 3 2 1 at 225 F, or will I need to increase the time or temp?
Should I split them up into different runs and re-heat?
I've done six racks in my four rack OBS before.
You'll probably have to trim the racks a little. with Baby backs sometimes you can scrunch them on to fit.
This pic might be spare ribs instead of BB's
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN1990.jpg)
Not a problem. Heat up and door closed. Enjoy.
So you guys didn't see a significant increase in time to heat them up?
You doing spare ribs or Baby backs?
I have gotten to where time is not relevant anymore. Sure you can have an idea so your done ahead of time but time varies a lot.
321 is a good technique but set your watch around when the meat pulls back from the end of the done about a 1/4 inch or a bit more and when you grab the end of a bone and twist it... the bone will "almost" come free of the meat. BB will cook faster than SR but the key is still in bones not time.
I also (in the interest of time ;D) have stopped with any mopping / spraying etc. until the end. I will do a rack rotation from top to bottom and front to back but with a big load that may be just for my humor as much as it is even cooking - but it is something I do.
(do remove the membrane) Do start earlier than you think and enjoy. Watch the bones not the clock - good stuff.
CRG - I'm not sure if they are babybacks or spares, they look about the size of babybacks about 5" across, but are called pork loin backs
Thanks WCK, I guess I'll have to give my self a couple of extra hours just in case. Does FTC work pretty good on ribs?
Was gonna say if they were spares, you could look up how to turn a spare in to
St Loius style ribs and cut them a little longer than the rack and bend them
and they will drawn down as they cook. They look nice like that and makes for
a more even cook.
I take the pieces I cutt off and make rib meat fajitas. mmmmmm!
Now that sounds like a good plan if I get any leftovers. I'll have to shave the meat. Fajitas yummm!
Sure does.,,, a little juice in the pouch with them. You can keep them in a warm oven (not cooking) but staying warm if it is going to be a while... but I really don.t recommend it... the oven I mean.
I don't buy spares unless I can get them for $.99 to $1.29 lb.
I don't buy BB unless they are $1.99 to $2.99 lb.
I'm cheap. ;D
I've never FTC ribs, but like WCK said you could.
But if you sauce them and add in FTC, I would think that your
sauce would be watery from the steam moisture of the FTC.
I'm getting them for 1.97 a pound. ;D
Crud, that's going to put a damper on things. Not really sure how to time this.
You have a grill?
I'd have to cut em up pretty small. I got one of those round weber charcoal grills. I also got a propane weber, but it's real finacky, might have to fight with it. You suggesting I toss em on there to re-heat?
You could do like a 4/2 then FTC in their foil.
Then sauce and broil in oven to set the sauce.
They will be fall apart ribs.
That a good price. Loin ribs, and back ribs are the same as baby backs. They are the part of the rib that is attached to the loin.
Spare ribs, and side ribs are the same; they may carry different names because of the way they are trimmed.
That'll probably be a better plan, they have to work after so it turned into a lunch and I didn't want it to be too late so they couldn't eat before going to work.
Thanks Habs, that's good to know!