Logistics questions


 
R

Rich Paq

TVWBB Member
I've been invited to smoke some ribs for an upcomming party. One question is how do I transport the ribs. I plan to rub 6 racks of baby backs and then put them in my fridge over night then bring them to the party the next day. The drive is about 15 minutes away. Can I just place them on a baking sheet cover with foil then place into a cooler with ice?? Or just place them in a plastic bag then on ice?? will that keep them cold enough. I would need them kept at a safe temp while I got the WSM ready. So I figure they would be outside of a fridge for about an hour or so.
The next question is can I do 6 racks on the 18" WSM with the weber 4 rack rib rack by either placing the two extra on the sides or on top? I would perfer to just use the top rack to make things a little easier.
Any and all comments are welcome even a couple of horror stories of what other people tried to do in the same situation so I dont make the same mistakes.
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I recommend a Faux Cambro to keep the food hot by wrapping in foil, wrap in towels, and place in a cooler. ...but I think you run the risk of overcooking on a thinner cut like ribs. Thicker cuts can be placed in a Cambro and actually help the product.

Not sure how you'll get 6 racks in one cook on an 18".
 
I wouldn't be concerned about an hour out of the fridge, but if it goes longer than that, I'd put them in a cooler with some ice. Plastic bags will work fine.
 
Can you refrigerate once there. If so, I wouldnt worry about a 15 min drive. If not, in top of ice is fine
 
I personally wouldn't rub the ribs until an hour or two before smoking. I think overnight in the rub makes the ribs "hammy." Searchy for hammy ribs and you'll see the debate.

If you're pressed for time then trim and pull the membrane off the ribs night before and put them back in the fridge. Rub them 1-2 hours before the cook and wrap two or three racks in plastic wrap or foil and toss them in a cooler on top of ice.

Last note--take extra care for contamination since it's a party and you'll be handling the ribs a few times before cooking. Get your rub, knives, foil etc ready. Wash your hands well before and after handling food etc and mind the time the ribs are out of the fridge or cooler.

good luck. Take picks and share if you can.
 
Thanks Chris thats good advice. What about the number of ribs question? Can 6 rib racks fit on the top grate of the 18 WSM with use of 4 rib rib-rack??
 
If your party was last weekend you know this--No you can't fit 6 racks on the top of a WSM in a rack. Four--maybe, but I'd go 3 top and 3 bottom. put some foil under the edges on the bottom racks so they don't get scorched by heat coming around the water pan.
 
Too late to the party but, per Chris, you can't get 6 racks on the top grate unless you use a 4 rack holder and place the other 2 racks stacked on top.

Don't know if you rubbed them the night before but i agree with the hammy comment. I've also found them to be chalky if you re-apply the day of cooking.

I'd hold cold in a cooler, dump the ice into a beer cooler, pour hot water into and out of the intial cooler and use it, if required, to hold foiled ribs for an hour in towels while the others sort the potato salad and spinach dip.

Hopefully it went well. I'm always surprised how bbq holds up as long as it is wrapped. I held 4 racks of spares for 4 hours in a cooler with towels and they came out tender tear (not fall off the bone). I did pull them around 30 mins early though given the carryover cook.
 
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