6 racks of Baby Backs in 4.5 hours. Is it possible?


 
T

Tim K

TVWBB All-Star
I've been asked to smoke 6racks of BBs for the race Sunday evening. I've got an archery shoot I plan on attending before hand, so I won't get to put the ribs on the 18.5 until +\- 15:00. They want to eat around 19:30 or so. Is it possible to get the ribs done in time?
Thanks,
Tim
 
I'd say yes. You'll need the ribs prepped. Ideally having the fire going would be nice. Also you'll probably wanna cook hotter.
 
Going with high heat, you could have them done in under 4 hrs. High heat being defined as 275 or even higher.
 
definetly not a problem with 4.5 hours to work with but like everyone has said your going to want your heat at 275 or more
 
Cook time doesn't increase with quantity, cook time increases with mass. If all the ribs you get are approx the same size, they will cook evenly and 4.5 hours is more than enough time to cook ribs with time to spare for a rest (don't tent your ribs during the rest or you'll lose the crust)
 
ChuckO said:
Cook time doesn't increase with quantity, cook time increases with mass. If all the ribs you get are approx the same size, they will cook evenly and 4.5 hours is more than enough time to cook ribs with time to spare for a rest (don't tent your ribs during the rest or you'll lose the crust)
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^^^ This kind of depends. If you do things the way you always do, i.e. same amount of briquettes in the ring and same amount of lit briquettes to start, then yes, cook time will increase. Reason being is that the additional thermal mass in the smoke chamber will absorb more energy and your chamber temp will be lower than it normally would be. Achieving the same chamber temps with the increased mass requires more lit fuel from the outset.
 
I'll reinforce the 275° crowd. 275-300° for 2hrs then foiled for about 40mins, slap some sauce on and another 15mins should do it.
 
Ok, so now that I know it can be accomplished, here are my thoughts... I've added another (3rd) rack to my 18.5. The plan is 2 slabs of ribs per rack, and rotating the top and bottom racks about half way (1 to 1.5 hours) into the cook keeping the ribs on the middle grate on the middle grate the entire cook. I will probably put my temp probe on the middle grate to split the difference between the top and bottom grates. Any more suggestions are greatly appreciated.
Tim
 
Tim K said:
I've added another (3rd) rack to my 18.5. The plan is 2 slabs of ribs per rack, and rotating the top and bottom racks about half way (1 to 1.5 hours) into the cook keeping the ribs on the middle grate on the middle grate the entire cook.
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I normally like my ribs laid flat when cooking, but that can be a challenge when cooking on the 18" (every time I do, I long for a 22") I think you'd be better off getting a rib rack and standing them on edge. 3 grates in the 18" is a handful (imho) I think Home Depot has the rib rack for under $20 and that's what I'd do if I was doing this cook.
 
I have a love hate relationship with my rib rack. definite space saver, but half my rub and bark end up on the rack and not on the ribs :(

I rolled ribs for the first time on my last cook and it was a definite space saver. I did two rolled racks of STL spares and a 9 lb butt all on the top rack of my 18" WSM.
 
Charlie L said:
I have a love hate relationship with my rib rack. definite space saver, but half my rub and bark end up on the rack and not on the ribs :(

I rolled ribs for the first time on my last cook and it was a definite space saver. I did two rolled racks of STL spares and a 9 lb butt all on the top rack of my 18" WSM.
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I haven't notice much rub falling off, but I don't move them around at all during the cook. my problem is if I cut the ribs in half so the tips don't dry out they have problems fitting on the rack i.e. I have to kind of lean them against eachother a little.
 
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Can you put foiled ribs in a bib rack? And if so, doesn't all the melted butter just run to the bottom of the foil pouch and sit there?
Tim
 
Tim;
After you foil the ribs you don't need a rib rack-you can just stack them as it makes no difference at that point. I learned early that trying to put foiled ribs back in a rib rack was a genuine "pain in the tuckus". I use two rib racks, always, in both my 14.5 and 18.5 but remove them when foiling.

Keep on smokin',
Dale53:wsm:
 
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