14 Racks of Spares on my 22

[Brett Fields]

Well, it wasn't art, but I put out a Boat-Load of food.

I did the 14 racks more for the learning opportunity, and it certainly offered some perspective. Everything was highly edible. I had to use some store bought rub that I doctored up a bit. It took some time to get everything trimmed, rubbed, and into foodsaver bags for the following morning's cook. I used an adjusted 3-2-1 method then lined my cooler with foil, packing in all 14 racks for transport to the party. I brought along my little 18" OTG and glazed / heated on sight. I wish I had taken some pics. it was an impressive amount of ribs.

 

[John B]

 

[Mickey Murphy]

Sounds impressive Brett! I was wondering how to cook a large amount of ribs like that. How did you do it?? Rib Racks or rolling them or what?? Where did you put them all?? I'd be interested in knowing.

 

[Terre Hooks]

Mickey,

The 22" WSM will hold a LOT of meat.

I figure with a rib rack with 6 tines, you can get 7 racks right there. One on each grate, plus adding some foil spacers and putting a couple of racks on top of the vertical ribs, you're looking at 20 racks easy.

That or 8+ 8-9 lb butts, 4 briskets and a whole lot of chicken.

The first cook on my 22" WSM was 4 chicken halves and 12 bone-in breasts. I cooked all of that, stripped off the meat and then took the bones and made chicken stock. That made 4 huge batches of chicken soup.

 

[Brett Fields]

I used 2 weber racks on each grate. Without getting too crazy, you can do 8 slabs per level.

I guees you could get creative and pack more in, but this is truly alot of food, especially when this is a single contribution to a larger affair. I WAY over estimated the needs of 40 people at my station's Family Day BBQ. I was thinking 3 ribs for everyone and ended up averaging less.

One of the most difficult parts was just the pure logistics of manipulating all those racks out to Foil, repositioning for even cooking, and replacing them back in. Then doing it again to remove the foil. It really helps to have a large work surface, so I foiled over my backyard tables.

An intersesting note.... Having set up my WSM with a foiled clay saucer in lieu of water, I noticed that the significantly cooler bottom grate ultimately caught up to, then surpassed the top grate in temperature. I was expecting to have to shuffle the meat from the top to the middle and visa versa. This ended up unneccessary.

All in all, very educational.

 

[Mike R. (Heyworth)]

And i'm jealous. That's awesome! I saw my first 222" in person the other day, and I had to be restrained. That thing spoke to me. I knew it was bigger, but WOW, that sucker is HUGE! I think I need one. Just for a couple chicken thighs, maybe some abts or something.

 

[Brett Fields]

I justify it this way:

I don't hang out, I don't chase women, I don't buy expensive cars, I don't run for the latest high tech stuff. I have one hobby, and it produces a decent meal. When I'm buried in my hobby, my wife knows right where I'm at.

Mike, you go get yourself that 22. Sit it right next to your 18, step back, and feel the joy.

Brett