Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Ribs too many

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Ribs too many

    Hey guys and gals, I need some input. I have a 22.5 Weber Kettle and a 18.5 Smokey Mountain. I have six slabs of baby backs to cook tomorrow. I need them done from 1:00 to 3:00 because everyone is not stopping by at the same time. Any advice??? I also have a Weber gas genesis but rarely use it except for warming. Planning to start about 6:00 in the morning. Temp will be 46 degrees no wind. Just popped the top off a Coors Banquet. What is in your glass?? LOL

    Guy

    #2
    Guy, advice on???

    Timing?
    Cooker?

    I'll take a shot:

    If you dont have racks use bambo skewers to make them stand 3 per rack in the WSM. ( I'll explain if needed)

    Have them on the hot smoker at 9:00-9:30 am

    Pull them and wrap them in foil at 1:00-1:30pm

    Cambro/Cooler Till you serve or sauce on the gasser or kettle.


    Last edited by Jon Solberg; December 31, 2014, 05:10 PM.

    Comment


      #3
      How can I get that many slabs on my equipment? Jon do you have a PBC?

      Comment


        #4
        Explain the bamboo skewers if you don't mind.

        Comment


          #5
          I use a 18.5 WSM


          Standby I'll draw a pic

          Give them 4hours at 225, you can wrap and hold them in the cooler for 3-4 hours BUT they will be fall off the bone in a few hours in there.

          Use the skewer to stand 3 racks on their sides

          Last edited by Jon Solberg; December 31, 2014, 05:43 PM.

          Comment


          • Huskee
            Huskee commented
            Editing a comment
            Is that a football play or a rib play? Ahh yes, rib play...

          #6
          Thanks

          Comment


            #7
            Or you can do the ring thing, this pic has to be a 22" but you get the idea. I dont like the roll up way as much but it is an option.


            (photo by Konrad Haskins)

            Click image for larger version

Name:	WSM_Rolled_Ribs_07.jpg
Views:	398
Size:	71.4 KB
ID:	46904

            Comment


            • Jon Solberg
              Jon Solberg commented
              Editing a comment
              I do 3 racks on a level but I use rib racks to do it. I did skewers before I had racks. I regularly do 6 racks per cook. I always budget 4 hours BUT mine are going to hold in the cooler for at least 2 hours before serving. They are always done when I wrap them in 4-41/2 hours

            #8
            So which grate do you use? Top, bottom of both? I am planning to start at 6:00 am and have a hot smoker by 7:00 at the latest.

            Comment


              #9
              Rib racks.

              Comment


                #10
                Jon, what kind of fire do you start in your WSM? Soo donut, Pyramid or fuse? Don't you wish you had a PBC??

                Comment


                  #11
                  3 racks on top grate

                  3 rakes on bottom grate.

                  It you put them on a 7:00am I predicate that will be done by 11:00-12:00

                  I alway budget 4 hours at 225.

                  Comment


                  • Jon Solberg
                    Jon Solberg commented
                    Editing a comment
                    You will need to trim the two outside a bit rack of ribs a bit shorter to fit in the smoker

                  #12
                  I have one set of rib racks so I am good for one level.

                  Comment


                    #13
                    Thanks Jon I am all set now. Thanks for everything. Glad you were online. Happy New Year.

                    Comment


                      #14

                      Good luck man, sorry if I rambled a bit in my reply.

                      Last edited by Jon Solberg; January 1, 2015, 04:53 AM.

                      Comment


                        #15
                        Hey, Guy and Jon, I have the 22.5 WSM. I've been cutting my ribs in half as they don't quite fit on my 22.5. How do you fit yours? Also, I smoke them for 3+, crutch them in foil with a bit of apple juice (I also use apple wood chips) for 2- hours, then back to smoking in the rib rack for about an hour to firm up the bark. (321 method). Good luck, and please let us know how they turn out.
                        Last edited by richinlbrg; January 1, 2015, 03:39 AM.

                        Comment

                        Announcement

                        Collapse
                        No announcement yet.
                        Working...
                        X
                        false
                        0
                        Guest
                        500
                        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                        false
                        false
                        {"count":0,"link":"/forum/announcements/","debug":""}
                        Yes
                        Rubs Promo

                        Spotlight

                        These are not ads or paid placements. These are some of our favorite tools and toys.

                        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                        Use Our Links To Help Keep Us Alive

                        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                        The Pit Barrel Cooker May Be Too Easy


                        The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                        Click here to read our detailed review and the raves from people who own them


                        Is This Superb Charcoal Grill A Kamado Killer?


                        The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                        Click here to read our detailed review of the PK 360

                        Click here to order directly and get an exclusive AmazingRibs.com deal



                        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                        Click here to see our list of Gold Medal Gifts


                        The Cool Kettle With The Hinged Hood We Always Wanted


                        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                        Click here for more about what makes this grill special

                         

                        Comprehensive Temperature Magnet With 80+ Important Temps

                        Amazingribs.com temperature magnet
                        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                        Click here to order.


                        GrillGrates Take Gas Grills To The InfraredZone


                        GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                        Click here for more about what makes these grates so special


                        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                        kamado grill
                        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                        Click here for our article on this exciting cooker