have to do a lot of baby backs. couple of questions-


 
G

Greg

TVWBB Super Fan
i volunteered to do baby backs for a work function. no head count yet, but i may possibly need to do about 24 full slabs. so i have a couple of questions for the folks that have done a huge order of ribs-

1) if you have a 22.5 wsm(that's what i have) how many slabs have you been able to fit on it? the most i got on my 18 was nine. i haven't tried max capacity on the 22.5...yet!

2) should i fully or partially cook the ribs a day or two beforehand? then warm them up on the kettle the day of the event?

thanks in advance!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg:
i volunteered to do baby backs for a work function. no head count yet, but i may possibly need to do about 24 full slabs. so i have a couple of questions for the folks that have done a huge order of ribs-

1) if you have a 22.5 wsm(that's what i have) how many slabs have you been able to fit on it? the most i got on my 18 was nine. i haven't tried max capacity on the 22.5...yet!

2) should i fully or partially cook the ribs a day or two beforehand? then warm them up on the kettle the day of the event?

thanks in advance! </div></BLOCKQUOTE>

I have done 12 racks of loin backs on my 18" (6 on each grate), 18 on a 22" should be a breeze.

If you want to cook them before hand, then yes partially cook, thoroughly cool, wrap in foil and then reheat parially in foil and then finish/sauce etc on the kettle.

Here's the 12 racks on the 18" using 2 rib racks.

loinbacks1.jpg
loinbacks2.jpg
 
never partially cook food on a smoker. it is far better as in safety to fully cook then cool and freeze or refrigerate then reheat. partially cooking invites botulism or other nasties to raise their heads. the last thing you want is to make people violently ill from incorrectly prepaired foods.

they wont know the difference between re-heated fully cooked ribs and ribs right off the grill.
 
Larry,

What is the make of that rib rack you use in the above picture? I'd like one with high dividers and 6 bays. I'm committed to my 18" WSM, so to be able to get 12 racks on one cook would be great. Any help here?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon Merka:
never partially cook food on a smoker. it is far better as in safety to fully cook then cool and freeze or refrigerate then reheat. partially cooking invites botulism or other nasties to raise their heads. the last thing you want is to make people violently ill from incorrectly prepaired foods.

they wont know the difference between re-heated fully cooked ribs and ribs right off the grill. </div></BLOCKQUOTE>

John is absolutely correct. I think my terminology of 'partially' cooked was misleading. When I said 'partially cook' I meant, to a temperature in which the meat is thoroughly cooked, but not yet tender. If you cook them to 'almost tender' then during the reheating process they will finish cooking to the point of tender.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by T Bounds:
Larry,

What is the make of that rib rack you use in the above picture? I'd like one with high dividers and 6 bays. I'm committed to my 18" WSM, so to be able to get 12 racks on one cook would be great. Any help here? </div></BLOCKQUOTE>

It is from William Sonoma, is Teflon coated and to the best of my knowledge they do not make them anymore!
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I think they still make a SS version, but not the easy to clean Teflon model.....
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On my 18" I have cooked 16 racks of BB's at once.I roll them and put a wooden skewer thru them to keep them rolled.
 
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