Chris R - BBQ Chris
New member
I plan to smoke 6 racks of baby backs and either 2 tri-tips or 2 spatchcocked chickens this weekend for about 20 people (5-6 children).
I plan to get smoker to 225*-275* using the Minion Method and add 2 chunks of apple wood to coals. I will cut the ribs in half and use rib racks on both top and bottom rack. I am going to go for a 2-1-1 method and will either foil ribs with apple juice for the middle cook or just spritz with apple juice. I foiled for an hour last time I cooked 3 racks of ribs and they were awesome but am wondering if it is necessary. Should I rotate ribs during that first 2 hour smoke or don't worry about it? I usually sauce and finish them on the gasser.
When ribs are done, I will FTC. I will then will open vents to get smoker hot (if I am doing the chicken). I plan to start at 8am, for a 4pm BBQ, and am hoping I have enough time.
I use Bone Suckin rub and will either make my own sauce or use my favorite store brand (Sweet Baby Rays).
Questions:
-If spritzing with juice, how often? I don't want to keep opening the smoker.
-During last hour for ribs, can I stack them all on the top rack and add tri-tip\chicken to the bottom rack? Or should I finish the ribs first?
-Any input on glazing the ribs so they are not over sauced? Got a good glazing recipe?
Any other feedback or suggestions are appreciated.
Thanks!
I plan to get smoker to 225*-275* using the Minion Method and add 2 chunks of apple wood to coals. I will cut the ribs in half and use rib racks on both top and bottom rack. I am going to go for a 2-1-1 method and will either foil ribs with apple juice for the middle cook or just spritz with apple juice. I foiled for an hour last time I cooked 3 racks of ribs and they were awesome but am wondering if it is necessary. Should I rotate ribs during that first 2 hour smoke or don't worry about it? I usually sauce and finish them on the gasser.
When ribs are done, I will FTC. I will then will open vents to get smoker hot (if I am doing the chicken). I plan to start at 8am, for a 4pm BBQ, and am hoping I have enough time.
I use Bone Suckin rub and will either make my own sauce or use my favorite store brand (Sweet Baby Rays).
Questions:
-If spritzing with juice, how often? I don't want to keep opening the smoker.
-During last hour for ribs, can I stack them all on the top rack and add tri-tip\chicken to the bottom rack? Or should I finish the ribs first?
-Any input on glazing the ribs so they are not over sauced? Got a good glazing recipe?
Any other feedback or suggestions are appreciated.
Thanks!