spare ribs

[KurtI]

what is the most ribs that anyone has done at one time and what  was done to ensure their perfection.  I am cookin for 30 people and need to know if I can do 12 or more sides at one time.  I do have all day to do this and would like to knock off everybodys socks.  
Thanks for all the great help guys.

Organ donation Saves Lives

[SMOKEHOUSE ROB]

12 full racks in one full day? dont think so, start 2 days or 3 days ahead , smoke for a few hours then wrap in foil for a few more hors , then FTC  for a hour then cool just a bit, then wrap them in seran wrap or vacuum seal  into fridge, the same for the next batch the next day , then on the day of the big feed, fire up the grill to finish them all off with maybe some sauce, (up to you) that will finsh them and heat them all in one shot and will have some good deep smoke flavor and you will be the hit of the party , plus they will think you have been cooking all day, LOL

[JJC]

Rob's right on this one, Kurt1 (didn't mean to imply that he's usually wrong, BTW [;)]).  Don't go crazy--do a couple/three batches and you'll be happier with the outcome.  Plus, you get to drink a lot more brewskies if you do several batches . . .

John
Newton MA

[pkadare]

Ok, I'm confused here (and a newbie, so watch out). I'm also planning on doing 8 to 10 racks (all between 2 to 2.5 lbs) this weekend, and I don't see why you couldn't do all of them in the same day. Assuming they all fit in the BS, they should still take about 4 hours to smoke with an additional hour or two in foil wouldn't they? Why would 8 or 10 racks take longer than 3 or 4?


http://www.identit.ca/blogs/paul/
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Ray Shea

[whitetailfan]

I'm sure there's a formula somewhere to describe it, but for the practical purpose of our smoke forum, lets just make the assumption than more meat takes longer.

Because you are not adding any more or less energy into the cabinet, for any individual smoke project, it will take longer to raise the internal temp of more mass than it will take to raise the internal temp of less mass.

You may be just fine to smoke the whole lot for 4 hours, flavour wise, but you will not be cooking it the same.  If you cold smoke and grill you could be fine.

JMO - I'll bow to the more experienced rib guys, but I think they will echo what JJC and Smokehouse Rob said


<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB

[Phone Guy]

I don't think you can cram 12 sides into the Bradley at one time. If you used all 4 racks thats 4 sides, assuming you cut them in half to fit. Then you purchase 4 additional racks and flip them so you can cover the ribs you have on the first racks, then lay the next set of ribs on top of those racks. I can see being able to do 8 sides at a time but rotating them might be a problem. I haven't attempted this but good luck and good eating.

[owrstrich]

hold on...

let me check...



nope... aint got no spare ribbs...

more later...

owrstrich

[Phone Guy]

Owrstrich, how did you get that photo of me? [8D]

[MallardWacker]

All right, thats it I'm outta heeeere.


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

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