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70 racks of ribs, oh my!

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  • DoubleUpOrQuit
    Club Member
    • Dec 2017
    • 341
    • Minneapolis, MN
    • Old Country offset smoker, 22” Weber Kettle, 4 burner gas. Oak logs, Royal Oak Lump, Kingsford Briqs, Gas.

    70 racks of ribs, oh my!

    Hi All. I’ve got a large cook (for me at least) coming up this weekend, it’s part competition and part fundraiser. I’ll be cooking about 70 racks of ribs that will be handed out to the public as well as my normal 3/4 racks for my turn in box. I think I have my cooking plan down as far as the timing and whatnot, but I’m worried a little about ‘what I don’t know’ about cooking this much food. Do you fine folks have any special advice you would be willing to share that you might have learned from doing similar cooks? Holding, reheating if needed, serving, etc...

    I’m planning on cooking in two shifts; I can accommodate about 40 racks at a time. The first batch will be finished about 10:30AM with the second batch going on right away after. The public starts coming in at 2PM so I figure the first 40 racks should get us through the crowd until the second batch is done. I’ll be using a large Cambro for holding the ribs, and plan on tossing them back on the cooker for a few minutes to set some glaze and reheat (to serving temp) before serving. Any ideas about how long it may take to reheat ribs that have been holding for 4 hours? I’ve never held ribs that long.

    Anyway, I’m open for ideas and advice if you have any to share.

    Cheers!
  • mountainsmoker
    Banned Former Member
    • Jun 2019
    • 1851
    • Bryson City, NC

    #2
    You are going to need to pack those ribs as tight as you can in the Cambro. Wrap them in foil after they are completely ready to eat. Go to a drug store and get enough hot water bottle, use the hottest watter you can, to cover the ribs in the Cambro and then cover with thermal blankets. As thick as you can. I say thermal blankets for a reason, they hold more heat per inch of thickness than a regular blanket. Now close the top and seal the top to the bottom. This will get you to 4 and even 5 hours.

    Comment


    • DoubleUpOrQuit
      DoubleUpOrQuit commented
      Editing a comment
      Great advice, thanks!
  • Sweaty Paul
    Founding Member
    • Aug 2014
    • 1410
    • Hays, KS
    • Green Mountain Grill - Jim Bowie
      (I've never regretted having too much grate space).

      Weber Genesis Gas grill
      Weber Kettle grills x 2

    #3
    Good luck on your cook!

    Comment

    • smokin fool
      Club Member
      • Apr 2019
      • 1673
      • Mississauga, Ont

      #4
      Toothpicks, plenty of em.
      Good luck with your smoke, that's a lotta ribs.

      Comment

      • Red Man
        Club Member
        • May 2018
        • 1000
        • Western Washington

        #5
        You shouldn’t need to get them back up to serving temp. If you hold them properly they’ll stay above 140, which is a good serving temp. I wouldn’t bother with the reheat/final glaze, just finish them before you cambro them.

        Comment

        • IowaGirl
          Club Member
          • Dec 2018
          • 593
          • Northeast Iowa, USA

          #6
          I have no sage advice to offer -- just this silly song that keeps rollin' around in my head when I see your thread --

          Seventy racks o' ribs, oh my
          Seventy racks o' ribs!
          Take one down, pass it around,
          Sixty-nine racks o' ribs, oh my....

          Comment

          • klflowers
            Club Member
            • Sep 2015
            • 3117
            • Tennessee

            #7
            That's a lot of ribs. I would say good luck, but since you are an AR member luck doesn't come into play

            Comment

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            Meat-Up in Memphis 2021

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