Frank Mahovlich
TVWBB Member
Hey y'all, Just dove into this whole "smoking scene" this summer with my WSM 22.5. This site and all of its contributors also helped encourage me to dive into the world of BBQ. Done 6 or 7 cooks for the family, enjoying every minute of the process. Now it seems I've opened my fat yapper and somehow ended up as chief cook for a crowd of about 25 adults this upcoming weekend. Specifically, I am in charge of dinner Friday night. A brisket packer and about a dozen racks of ribs are what I'm shooting to do, with the idea that everyone would get a generous helping of ribs and a brisket sandwich and some burnt ends. Ideally I would like to be ready to serve food between 6;00pm and 7;00pm Friday evening. Now I need to formulate my plan...
For the brisket, I am planning on cooking that starting probably about midnight Thursday eve / Friday morning. Will be rubbing and injecting, gonna pull it around 150-160 to foil it up, then put it back on. In the interest of time, thinking I can probably pull this beast from the smoker and finish cooking it in the oven at 250 or so for the stretch drive (last hour or two).
As for the ribs, this is probably where I am looking for the most guidance. Would like to cook 12 racks of St. Louis trimmed spare ribs using the 3-2-1 method. Any recommendations for how to best accomplish this would be greatly appreciated. Would it work to roll the ribs, 6 on each grate? Or would a coupla rib racks make it easier? I am planning on foiling each rack individually, putting brown sugar with honey drizzled over the top, along with apple juice for tenderizing & flavoring. Any thoughts or tips on how I can pull this off would be greatly appreciated. Would the cook times be significantly different doing 12 racks of 3-2-1 spare ribs?
Thanks in advance,
FM
For the brisket, I am planning on cooking that starting probably about midnight Thursday eve / Friday morning. Will be rubbing and injecting, gonna pull it around 150-160 to foil it up, then put it back on. In the interest of time, thinking I can probably pull this beast from the smoker and finish cooking it in the oven at 250 or so for the stretch drive (last hour or two).
As for the ribs, this is probably where I am looking for the most guidance. Would like to cook 12 racks of St. Louis trimmed spare ribs using the 3-2-1 method. Any recommendations for how to best accomplish this would be greatly appreciated. Would it work to roll the ribs, 6 on each grate? Or would a coupla rib racks make it easier? I am planning on foiling each rack individually, putting brown sugar with honey drizzled over the top, along with apple juice for tenderizing & flavoring. Any thoughts or tips on how I can pull this off would be greatly appreciated. Would the cook times be significantly different doing 12 racks of 3-2-1 spare ribs?
Thanks in advance,
FM