Hello everyone,
Next weekend (9/4/21) I'm doing my largest cook ever, 15 racks of babyback ribs on my 72" Santa Maria by Lone Star Grillz. This spring I did a smaller run (9 racks), and used the 2-2-1 methods as a guideline, keeping my grate temp around 225* for the first 2 hours, 2 hours in the oven@250, then 1 hour back on the grill to sauce & color. For the grill I use a mixture of lump charcoal and hickory wood. I don't go by time alone, but check temps and firmness the whole way too. They turned out great.
We are anticipating 50+ people, and I'm also cooking BBQ chicken thighs too. Seeing the rule of thumb for ribs is 1-1.5lbs per person, I was leaning on the conservative side of 1lb per person, knowing there is chicken too, plus many sides. Based on my math, that around 14 racks, and seeing they come in 3 packs, I'll round up to 15 racks. Thoughts? Any suggestions?
If I need to do more racks, I also have a XXL BGE and a large Weber gas grill.
I appreciate any comments or thoughts that could help me in my planning or execution. I know there are many out there with good tips and tricks.
Thanks Jim
Attached is a picture from my spring cook.
Next weekend (9/4/21) I'm doing my largest cook ever, 15 racks of babyback ribs on my 72" Santa Maria by Lone Star Grillz. This spring I did a smaller run (9 racks), and used the 2-2-1 methods as a guideline, keeping my grate temp around 225* for the first 2 hours, 2 hours in the oven@250, then 1 hour back on the grill to sauce & color. For the grill I use a mixture of lump charcoal and hickory wood. I don't go by time alone, but check temps and firmness the whole way too. They turned out great.
We are anticipating 50+ people, and I'm also cooking BBQ chicken thighs too. Seeing the rule of thumb for ribs is 1-1.5lbs per person, I was leaning on the conservative side of 1lb per person, knowing there is chicken too, plus many sides. Based on my math, that around 14 racks, and seeing they come in 3 packs, I'll round up to 15 racks. Thoughts? Any suggestions?
If I need to do more racks, I also have a XXL BGE and a large Weber gas grill.
I appreciate any comments or thoughts that could help me in my planning or execution. I know there are many out there with good tips and tricks.
Thanks Jim
Attached is a picture from my spring cook.
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