8 racks of baby backs!


 
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Andrew Wands

TVWBB Member
Hello all! I am going to smoke 8 racks of baby backs usuing rib racks (4 on top, 4 on bottom) for a halloween party. This will be my second try cook on the new 22.5 WSM. Just about how much charcoal usuing the Minion method should I use and How long to cook? these racks are about 2.5-3 lbs a piece. Also, should i use the 2-1-1 method or no foil at all. I plan to cut the ribs separately when done and serve as finger food for the guests. Thanks!
 
Well, with BB's...I wouldn't foil.
I always use a full water pan, after all, the guys at Weber designed this thing to cook with water.
I'd probably Minion a fairly full ring.
You should probably allow at least 4 1/2 hours, but start checking at 3 1/2 to 4 hours, if you're planning on cooking at 230-240.
When you're ready to cut, cut along one side of the bone all the way along, so each rib has a full chunk of meat along one side.
The BRITU method produces great ribs.
Good Luck
 
Andrew if you have a 22" kettle you can use the grate from that and flip in upside down on top of the top WSM grate. This way you can lay 4 above 4 flat near the top so they will cook more even:




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You can also fit 2 Weber rib racks on the top grate if you have that brand:



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With 22lbs of meat I would fill the ring all the way up then minion your start with 2/3-3/4 chimney. Your come up temp is going to be slow with that kind of mass, even slower if you use water in the pan. The more of a heat sink (meat mass and or water) the more fuel you will use to get to your target temp. Cook time will be the same as a couple racks once you get within 25 deg of you cook temp. I'm not a foiler, especially with that many racks.

Good luck and keep us posted!
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Awesome Information! Would I put the meat on as soon as I dump 1/2 chimney unlit on the lit coals or wait til I get 235-250? Should i spray with apple juice/vinegar mixture every hour? Hot water in the pan? Would it hurt to put salt in a rub since the meat is "enhanced/self basting"? sorry for so many questions...Just want to make my 2nd cook a success, especially since I have a bunch of people coming over for the ribs. thanks so much!
 
I always put cold meat on the smoker as soon as you get it assembled for smoke and smoke ring formation. Start adjusting your bottom vents when your 25deg from your target temp. Not a fan of spraying or anything, would not lift the lid till 4hrs have gone by. Hot water for sure and fill the pan. I'm not one for enhanced meat, so I will let the experts chime in on that one. The answer is probably no salt in your rub.

Have you already bought the ribs?
 
Yes I have bought the meat. My local grocery store had the smithfield baby backs on sale for $2.69 lb. Do i start with the vents all the way open? should i marinate overnight?
 
Yes all open 100%, leave the top that way through out the cook. I would rub 30min to 2hrs at the most before you load them.
 
Just used the BRITU method today for 2 racks and I've gotta tell you it's foolproof. I mean TASTY ribs - all you have to do is follow the instructions to the letter.
 
Now that I see you have the enhanced ribs, I'd cut the salt completely out of the recipe. Maybe a pinch of sea salt across the top of each rack to draw out some moisture, but nothing more.
 
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