Mega Ribs

[KevinG]

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?

[FLBentRider]

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

[West Coast Kansan]

Not a problem.  Heat up and door closed.  Enjoy. 

[KevinG]

So you guys didn't see a significant increase in time to heat them up?

[classicrockgriller]

You doing spare ribs or Baby backs?

[West Coast Kansan]

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.  

[KevinG]

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

[KevinG]

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?

[classicrockgriller]

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!

[KevinG]

Now that sounds like a good plan if I get any leftovers. I'll have to shave the meat. Fajitas yummm!

[West Coast Kansan]

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.

[classicrockgriller]

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

[classicrockgriller]

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.

[KevinG]

I'm getting them for 1.97 a pound.  ;D

[KevinG]

Crud, that's going to put a damper on things. Not really sure how to time this.