Welcome to the pit Wedunne, cooking for others is always a gratifying experience ( hopefully ). Good luck and enjoy the Wikipedia of BBQ.
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Welcome to The Pit Wedunne! Nice to have you here, glad you popped in to say hello. It might be a little late now, but this article here from Meathead on party planning is very helpful in situations like yours, where you're wondering if there's enough to go around. Might be a worth a read. Hope all works out well, we'd love to see some pics of the spread!
Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.
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Hope to hear & see more from you!
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Well, I've got 6 racks of ribs in the larger smoker now. I cut the rib tips off, and will smoke those in the smaller cooker, along with the tri-tip. I figured I'd wait a little while to start those, since they won't take as long to cook. I started the ribs at 10 a.m., so that should allow a few extra hours for the large amount of meat in the smoker. There was room to spread them around so they're not touching, with about an inch or two between each piece for airflow. So hopefully that will be enough. I have 8 hours before we plan to eat. I'm following Meathead's recipe to a T - dry-brined them last night, and rubbed in a generous amount of MMD this morning. I'll let you all know how it turns out.Comment
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