On Xmas, I did 4 racks using rib racks on the top cooking grate on my WSM 22. So I would assume at least 10 since the racks will hold 5 racks each. I have read somewhere of people getting 12 or so per cook.
Welcome Brian... What part of OC are you from? I reside in Anaheim and I too am new to smoking... But with the amount of knowledge from this forum, you will be a pro in no time. I have 2 successful cooks with my WSM and it gets easier each time.
Welcome to the forums
The last cook, I did 4 St Louis racks. Did a 3-1-1. 2 hours wrapped is just way too long.
Bob's advice does make sense to me. I wrapped each rack individually and although monetarily it is not a huge deal to do so, It just looks like a lot of foil. I get mine in the 500 ft rolls from...
Hello... For all you guys who use this method.
The day after Xmas I was smoking 4 St Louis racks on my 22 wsm... During the foiling stage, I saw that this would be going through a ton of foil for wrapping each rack by itself.
So I was thinking.. The next time I smoke many racks of ribs...
... So I can have some fuel for my WSM on Xmas day...
I was at Restaurant Depot this afternoon with my brother. I picked up a pack of St Louis ribs....
From my experience, unless you do a total obscene amount of racks of ribs, they are usually always completely consumed. Depending on what other protein and amount being served will determine how many racks you need. I remember reading somewhere as a tip if you are letting people serve...
Cool, thanks for the suggestions. Too bad the Expandable Smoking Rack for the 22 is out of stock. I'll have to look into that. I will do more research on the racks you guys suggested. S
Eventually, I know I will be doing larger cooks that will consist of many racks of ribs and other protein... So I will be looking for a good rib rack or 2.
I hear that some are good and some are not so good. Any recommendations on brands and links to Amazon would be greatly appreciated
I did low and slow at 225 for tri tip and it took under 2 hours to cook a 3 lb tri tip. So if you have to cook before work, you can do them early, and wrap them and store them in a warmer or cooler and before serving, do a reverse sear and slice.
Mine had a gap too.. I just reformed the door to fit as close as possible. Then during my first cook, it leaked at first and then stopped. Worked out well.