BIG SMOKE'S 50-150 people

Dirtman, If ya want to foil, this is how I foil ribs when doing alot of em


There are 9 racks in there w/ room ta spare
Just make sure you seal them good
And I go by time and feel not interal temps
Hope this helps

Glad that helped. Make sure you take pics and post your smoke!!

I don't mop my ribs. I rely on my smoker's water pan to keep things moist.

I subscribe to the theory...if you're looking, the meat ain't cooking.

If I were cooking more than a handful of racks, I too would do what grothe does (place several in pan & wrap the pan tightly).

I don't think I've ever probed a rib. It takes practice, but eventually you get to the point where you can tell (visually & by feel) when a rib is done.

Also, when cooking for large # of folks, cut your racks into 2 or 3 bones for serving and put the ribs towards then end of the buffet line (put the pulled pork up front...otherwise folks will load up on ribs & skip the sandwiches). If somebody else is paying and money is no object and you have plenty of grill space....then ignore this tip & let er rip.