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need help on Baby Backs asap

post #1 of 14
Thread Starter 
I have a smoke tomorrow, the problem is I have to smoke 9 racks of bb ribs and only room for 7 on my smoker, I know that best solution would be is to buy a bigger smoker but not an option. My question is has any one tried to cook the ribs part of the way and finish them on the grill the next day?
post #2 of 14

baby backs

lay your racks like this /\/\/\/\/\ it works
post #3 of 14
What linescum said .. try to bend them over something and they'll fit. Is there an option to cut them and stand them up between some cans?
post #4 of 14
If I am short of room, I roll em and pin em!

works pretty good!icon_wink.gif
post #5 of 14
Thread Starter 
thanks guys. Captn Dan is that a full rack rolled. The other ideas where great but I think for my smoker this might be the way to go.
post #6 of 14
Yes it is and those are baby backs, though I doubt it would matter. It works great , cept when you go to cut them, they won't straighten out without breaking!.When you foil them, just wrap them as a roll, don't try to straighten them. I think you may be pleasantly suprised! Try to overlap the ends by just 1-2 bones!

post #7 of 14
here is what they look like after they met the knife!

post #8 of 14
That is a different way. It is a great alternative.
post #9 of 14
On my WSM I do that sometimes. Works great.
post #10 of 14
This is good info for my next try at BBs. I will try the 'roll up' method.

I somehow got 6 racks of BBs into my ECB yesterday. (first time with BBs for me) I had to cut them about 2/3rds for the bottom rack (a better rack) and had pieced together the 'ends' in the top rack (really a upside down roast holder rather than a real rib rack)

Top rack

Bottom rack - I switched when I foiled
post #11 of 14
I hope they turn out for ya Glen. Looks a bit crowded, and that often leads to uneven cooking, some racks get done before others. Can always put them in the oven if needed. I try not to crowd the ribs in rib racks, cuz if they are touchin each other, the heat can't get around them as well. IMO.

Keep workin at it, practice makes perfect. Just got mine off the Lang and they are resting, soon to be cut up a bit and tasted. cool.gif
post #12 of 14
Dan, Here are the results as that was yesterday. I did see some inconsistency as you state so would not do it again. I went 3 hrs on the front end (even after making sure smoker was up to temp with TBS, it took 1 hr to get the upper/lower back up to 225 after I stuffed it)

I went 2 hrs after foiling (swapped from lower to upper rack) I mopped with Rich's recipe only twice as it is a pain to get to the meat and used Jeff's rub.

We let them rest 30 min after foiling (did not go back on smoker or grill) and ate them.

Buck Wheezer (SMF new addition) thought they were pretty good. We did see a smoke ring but I thought that could have been better. I like them to fall off the bone and these did not do that but the bones did come out clean so I was happy with that.

I was very happy with these being my first effort. Thanks SMF.

Here are the pics:
3 pans like this for the 6 racks.

Some of the Finished product: (agree that it was inconsistent on others due to the crowding)

post #13 of 14
OH yeah! Thats a nice lookin plate of food! Good job !PDT_Armataz_01_37.gif
post #14 of 14
Thank you. The good thing is that today we are having some more folks over and we can re-heat the other racks. I also did two chickens yesterday in the AM and they turned out nice, too.

Today I am about to put a pork loin to run this afternoon. We will see how that goes. (I am thinking about adding a fatty and some ABT's -- never done ABT's)

PS -- I tried some of Rich's sauce from the Eagle event he gave me. That was pretty good, too.
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