saucing large amounts of ribs

[Mike_L (Big Mike)]

I have never done more than 3 racks of ribs on my 18.5 WSM yet but it is something i plan on doing. I also do not own any Rib racks yet. These might come do me one day with xmass and birthday gifts as i never seem to want to spend money on them.

So for now i have always thought i will roll the ribs and cook about 4 racks on the top and another 4 racks on the bottom. I figure wrapping in foil won't be to hard since i can just stack them on each other like i do when i cook 3 racks. The issue then is how do you sauce all those ribs when you don't have the room? Do you sauce them and then roll them back up?

 

[Mike Freel]

One thought would be to fire up another grill, if you have one, to finish the ribs. I never add sauce till the last 15 minutes and very little at that time. I go for the dry look with just a little glaze.
Since the racks will not all finish at the same time you could transfer the ones to the hot grill for a glaze as they finish.

Mike

 

[V_Rocco]

Agreed. I often times fire up the Performer to finish off the ribs.

 

[James H]

yes, pull off smoker, lay flat, sauce, and put on grill for 5-10 minutes to caramelize the sauce. A little more complicated, but it allows you to roll with skewers on the smoke for more racks and the caramelization is MONEY! I usually put three rolls on each rack, four might be tough but if you can more power to you!