- Jul 2, 2008
- 56
- 10
OK, so my plans got derailed and I'm looking for some suggestions on cooking around 50Lbs of ribs.
I have a Kingfisher Kooker on order that would have easily handled this quantity, but production got delayed and I have a BBQ planned for next weekend. So, now I'm stuck with my pitmaster, my grill, and 13 racks of ribs to cook.
I was hoping to cook them in a slightly modified 3-2-1 method.
Night before the smoke
-dry rub and chill all the ribs
Day before the Q
-3 hours smoke
-2 hours wrapped
**taken out, cut up and packaged**
Day of
-Planning to take several pans of ribs and reheat them on the grill at the Q (It's not at my house so all I have available is a gas grill)
Here's my problem. The pitmaster can't handle the full amount so I'm going to have to do this in stages. I was planning on smoking as many racks as I can reasonably fit into the smoker, then transfer them to the grill for the wrapped cook time while the next set of ribs goes into the smoke.
Since I'm relatively new to cooking ribs, I guess I'm looking for suggestions or comments to make sure these come out good. I'm not worried about seasonings... I've worked out a really good rub. I'm more concerned about cook times and reheating the day of the Q.
Thanks all...
I have a Kingfisher Kooker on order that would have easily handled this quantity, but production got delayed and I have a BBQ planned for next weekend. So, now I'm stuck with my pitmaster, my grill, and 13 racks of ribs to cook.
I was hoping to cook them in a slightly modified 3-2-1 method.
Night before the smoke
-dry rub and chill all the ribs
Day before the Q
-3 hours smoke
-2 hours wrapped
**taken out, cut up and packaged**
Day of
-Planning to take several pans of ribs and reheat them on the grill at the Q (It's not at my house so all I have available is a gas grill)
Here's my problem. The pitmaster can't handle the full amount so I'm going to have to do this in stages. I was planning on smoking as many racks as I can reasonably fit into the smoker, then transfer them to the grill for the wrapped cook time while the next set of ribs goes into the smoke.
Since I'm relatively new to cooking ribs, I guess I'm looking for suggestions or comments to make sure these come out good. I'm not worried about seasonings... I've worked out a really good rub. I'm more concerned about cook times and reheating the day of the Q.
Thanks all...