I'm on vacation in wonderful Hawaii right now and am planning the on making a nice dinner for the folks who watched our house and pets while we were gone. I was thinking of doing pork ribs, probably baby backs. Our family is only 4 so the most I've ever cooked has been 2 racks. I'd need to do at least 4 racks and maybe 5 to cover the neighbors. Using a smoke and sear or other indirect method and a rib rack, what's a reasonable number of full racks I could expect to cook at one time on a standard 22" kettle. I don't have the extra "raised rack" of the master touch.
Tough getting what you need and getting it all cooked at the same time on the kettle. If you pile too many on there you can have severe uneven cooking.
I prefer the St Louis since they're flatter and easier to do a bend test for doneness. I think four good-sized racks of St Louis might do. You might could do two on the kettle for an hour or so then transfer to the oven uncovered, and then slap the other two on the kettle and crank up the heat on the kettle and get them all done at the same time.
+1 on over whelming your cooker. I hung 8 racks on my UDS once. Once. Some were done to scrumptious and others were food safe but chewy. In retrospect I could've just let them finish while eating the others but live and learn.
Cookers:
SnS 22” Kettle and rotisserie.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks iInstant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow, Meathead's Red Meat.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe.
Spices: Lots of 'em.
So, I guess that means you don't foil them when they're coiled? I have a 18.5 WSM and can't get a full rack on unless I cut them (or try coiling them).
Coiling them is probably the easiest way to do it. If you want to put them in rib racks, two work well placed side by side. That prevents them from flopping on the ends. If you do stand them up, don't forget to flip top to bottom about half way through. And if you want to add sauce, the easiest way to caramelize is under the broiler in your oven.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Being yer comin home from vacation, check yer funds & see how much ya have left over. If ya got 300 bucks git yer self a PBC. You will then have no worries. You can do 8 wacks of wibs enough fer everybody & a new cooker. Your fam & friends will love the wibs. May I suggest sparewibs. Baby back are good, spares are weally good. 🕶
What bike you riding? I just ordered a POC Octal X helmet to go along with my mountain E-bike. No mountains here but the full suspension will be nice come hunting season. Riding everyday to work, minus the days with bolts of lightning everywhere.
I'm currently riding a Devinci Atlas and have an ibis Ripley on order. Biking, especially mountain biking, has been a passion of mine since I was 5 years old. It lets me eat as much bbq as I want and still stay relatively trim!
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I haven't tried it yet, but I recently bought one of THESE from BBQ Guru. I got it to increase the capacity of my Original Grilla. When I find an excuse to give it a try, I'll be back with pics and a report.
I haven't tried it yet, but I recently bought one of THESE from BBQ Guru. I got it to increase the capacity of my Original Grilla. When I find an excuse to give it a try, I'll be back with pics and a report.
I have these as well. Actually bought (2) Allowed me to cook 12 racks of ribs on my WSM 22 simultaneously. They are tough to clean though. A non-stick version would be on point.
I would seriously think of doing something else. A pork shoulder for pulled pork takes 6 to 7 hours at 225. A 10-12 pound brisket takes 10-12 hours or less at 250. You can find a packer brisket at Costco or just the flat. It is an impressive piece of meat smoked with oak or hickory or a combination.
If you do insist on doing ribs use the stacked method, I found this from one of the bbq gurus. Rub the ribs as you normally would. Run your grill a little hotter say 250. Place two ribs on the grill then two on top of them. Rotate the position of the ribs every 30 minutes. You will have to keep track of which have been on top absorbing smoke and which have been on the bottom as well as which have been closest to the fire. Ii will take about 1/2 hour longer to cook them since you are lifting the lid more often. Please use spare ribs and not baby backs for this or you will not have enough meat. If after 5-6 hours and they are not showing signs of finishing throw them in the oven to finish as the have taken in all the smoke they will.
I'm leaning towards doing pork butt. I can call it Kalua Pork, but skip the leaf wrapping so it forms a bark. Maybe try mixing in some pineapple somewhere in the cook...
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