I have a big cook coming up where I am to make 60 racks of St. Louis Style Pork Side Ribs. I thought I would post my "game plan" for you all to critic and hopefully give me some tips...
My Reverse flow cooker can comfortably fit about 30 racks at a time. So I am going to have to do this in two batches. My method for these is going to be the same as if I were cooking one rack.
I am burning applewood at about 250 - 275 (since time is a factor). After my ribs are skinned, trimmed and rubbed I get them on the cooker.
After 45 minutes I flip them and add a homemade mustard BBQ sauce to add some contrast in flavors.
After another 45 minutes I wrap in foil and add a bit more rub and some apple juice (what does everyone put in the foil when they wrap?)
After about an hour I'll unwrap, check tenderness and brush the ribs with a glaze (50/50 of my BBQ sauce and honey)
After about 30 minutes I'll test tenderness again and add straight BBQ sauce
After another 20 I'll add another round of sauce and hit them on a hot charcoal grill if needed (for 5 minutes or so).
Since I have to do two batches I may skip the last step and get them in a roaster pan, foiled and put in a Cambro hot box to finish on the charcoal grill just before meal time. This step I am especially interested in some input.
So, does anyone have experience cooking a load of ribs? Shoot me some tips! Thanks everyone.