Must Smoke and delivers lots of ribs - how to keep warm between batches?

[kdawg1406]

Meathead,

This Saturday at 12:00 noon, I have to deliver 16 to 32 racks of Baby Back Ribs. I'll get the final numbers Wednesday (LOL)

I purchased a Traeger 34" Pro smoker. I have two rib racks that fit inside that holds a total of 16 racks.

Questions:

Do you recommend cooking ribs as in the below pictures? I'm thinking my cook time will be longer (much) since there is less room between the racks. I've never used racks like this, have always used my Weber kettle grill.

If I only cook 8 racks at a time, how would you recommend storing the cooked ribs while the next batch cooks? I'm worried about drying out or other side effects, as I've never done this before either.

Is there a recommended way, or technique for storing cooked racks (for 4-5 hours) before serving time?

I'm going to do a test run this Wednesday with 6 racks (my neighbors will be happy for sure, as I give a lot away) so I can get my cook time down for closely packed ribs.

Thank you for any feedback and wisdom you can provide!

Karl Shifflett

[DWCowles]

You can wrap them tight in aluminum foil and place in a cambro or your oven. Welcome to the Pit!

[Troutman]

Yea what he said ... welcome from Texas !!!

[jfmorris]

I put my oven on 170F (the lowest it will go) and put foil wrapped meat in there on cooks where I have different things coming off the grill at different times. It all works out. You can also pack them wrapped in foil in a cooler with some towels on top of the stack of ribs, and it will hold heat for several hours.

One thing I would suggest with use of a rib rack is that you will need to FLIP those ribs end to end after the first 2 hours or so, as the heat is different 4-5 inches above the grate, and the edge of the ribs facing up is cooking faster, due to the higher temperature higher in the dome of the Traeger.

Since you have your Weber kettle, you MIGHT want to grab a Weber rib rack at Home Depot or somewhere, as that would let you fit 5 more racks on the kettle for added capacity. I've cooked ribs a lot of times in the kettle that way. If you don't have a SNS, just bank the coals to one side, with or without a Weber charcoal basket, or use the "snake" method (https://www.popularmechanics.com/hom...-snake-method/). Just make sure the rib rack is pulled to the side away from the charcoal and that the vent of the kettle is over the ribs to direct the smoke across them.

[kdawg1406]

Thank you for your suggestion. I normally use my SNS, my 22" kettle holds two racks without the rib stand.

Have a great day!

Karl

[jfmorris]

I smoke with the rib rack at all times on the kettle, as I normally buy those 3 packs of baby backs at Sam's or Costco. while having them on edge and packed together probably affects cooking some, I still get them done in 5-6 hours. I think I've found the rotating to put the other edge of the rib rack up is most important.

[jfmorris]

Good to know you have a SNS. If you grab that Weber rack for $10-15 at the store, that will add 5 more to your capacity.

[MeatMonster]

Ditto on all that I use a large, thick polystyrene box as my cambro, well wrapped meat surrounded with packing paper lasts for ages if kept in warm room

[ComfortablyNumb]

Welcome to the Pit kdawg1406 from NE Washington state. Along with tips, techniques, and recipes about BBQ we have a lot of fun. If you like music, go to this thread to hear what others are listening to and share what you like. For jokes, go to this thread. Go to this thread to post where you work and what your hobbies are and get to know other members here. We are happy to have you along and looking forward to your participation.

Read up here on how to make a faux cambro for transporting you meat: https://amazingribs.com/more-techniq...-and-save-face

[Henrik]

I see you’ve gotten great suggestions already. The faux cambro will help you out.

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[jgreen]

Welcome from Winnipeg. All good advice so far, except to keep the cook well lubricated. Have fun.

[kdawg1406]

Thank you all, very much appreciate the kind words of encouragement. I live in Indiana, I'm a biker and since I couldn't ride in the snow and ice, was BBQ'ing. The coldest day was -3 F, using my SLS and doing ribs. Took 6 hours, but I had smoked ribs!!

[Nate]

Welcome from Indiana

[BourBonQ]

Welcome from the Lowcountry of South Carolina!

Wrap in foil, then wrap in towels and place in a good cooler, will keep warm for hours, and will usually improve the texture as well.

[kdawg1406]

I was a Marine Corps Drill Instructor at Paris Island. My daughter lives in the Lowcountry. Thanks for the welcome.

[BourBonQ]

Thank you for your service! I live near Charleston but spend a lot of time on PI and in Beaufort on business.