First big rib bbq

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Hey folks,

Had great results on cooks up to 4 racks of baby backs many times, thanks to help I received here about 2 years ago. I have a WSM with a stoker temp control system.

Always cook on the top grate, but I need to cook about 8 racks this time in one shot. My question is, what changes do I need to make, if any, to my cook times, temperature or where I place my temp probe.

I always use a slightly modified 3-2-1 method paired with the mini-Minion method. My temps are always spot on and my times are usually 3-2-30min. I figure Ill be putting 4 racks on each grate.

Any suggestions would be appreciated.
 
Hi Kirk, I'm probably too late for you on this one. You won't have to make any adjustments for the additional racks. If you can fit them all in a rib rack on the top rack (doubtful and probably not the best idea but to each his own!). Anyways if you put some on the bottom rack you will probably need to cook those a little longer. My temps run about 12 degrees lower on the bottom than the top rack although if your able you may want to check and make sure yours isn't the other way around. I have heard that some are for some reason (no idea why!). The difference in time is not huge for me with this temp change though so you should be able to basically stick to your regular routine. Let us know how it turns out!

Clark
 
Thanks Clark,

Im starting my cook Sunday morning for a get together at 4 and will definately use your advice when checking my temps, the stoker keeps things very consistant so I may just rotate the racks at the halfway point as they are usually done early anyway.

Anyhow thanks for the help.
 
I have just found this site and it appears to be a treasure trove of info! Please forgive these simple questions but any insight would be much appreciated.

1)what is a stoker temp control system?
2)if one rotates the two racks half way through the cook, would one not lose all the heat in the smoker? do you just have to let it build back up to the 225 degree target and adjust for a longer cooking time?

Many thanks on any insights...
 
I imagine you're enjoying your food right about now, Kirk...how did it go?

The lower grate can run a bit cooler when water is used as a heat sink. It can run the same or hotter if nothing is used in the pan or, instead, ceramic or sand is used.

Welcome to the board Thomas!

The Stoker is a temp control system that includes a fan and probes with scalable temps (you set desired cooker and meat temps). Another is made by BBQ Guru.

You do lose the heat when rotating but it will return not too long after the lid is replaced (sometimes it will run hotter for a bit due to the influx of air). Many of us don't bother rotating at all and just remove meat as it finishes. In Kirk's case he is foiling the ribs so will have to remove them to do that. He can then switch them around or stack them all on top or all on the bottom--whatever he prefers.
 
Hey Kruger,

Thanks for taking the time to post. The amount of ribs didnt change much from what I gathered. I purchased a new rib rack that held six racks (albeit cramped) on the top rack. They turned out fine, probably not as tender as I have had them turn out in the past.

I believe this was due to fluctuations in my temps. A first for me with the stoker. I used an entire small back of kingsford which is usually plenty for a 6-8 hour cook. However, I was virtually dead at about 5 hours and was having trouble keeping at temp at about 4 hours. Weird. Nothing else changed, vents the same, stoker at same settings...average temp day with little to no wind. Not sure what happened, only thing I can think of was I used too much charcoal in my starter and it burnt through the remaining charcoal too fast...

What do you think?

Everybody loved the ribs, but I was quietly disappointed. Thanks again.

Hey Thomas, welcome to the board and good luck.
 
I think you are probably right as far as your fuel use goes.

As for the ribs being not as tender--fluctuations in temps won't cause tenderness problems unless the temps climb to over ~350 for a sustained period, paticularly when unfoiled and especially toward the end of a cook. What sometimes happens though is cooks get used to a particular amount of time for the cook and do not change that expectation, removing the ribs at the 'usual' time. But temp fluctuations can make the cook shorter or longer, sometimes significantly so, than usual. Testing each rack for done is necessary.
 
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