Doing a few ribs for my friends Aunt’s birthday tomorrow. It’s only 15 racks don’t judge me! I have to say that I made a few friends at the grocery store earlier when I picked them up. I never knew a cart full of meat could attract the ladies! Not the cheapest at $1.99 a pound, but my brothers 10% discount sweetened the deal a little.
I’ve got them all thawed and smoking will probably commence shortly after I leave work at 10pm tonight. We’re pulling shifts as these guys have to be ready and on the road by 11am tomorrow. I wish I could be there to help trim but I think my buddy should be able to figure it out, he didn’t quit culinary school cause he sucked more because he got burned out on restaurants.
Unfortunately I only have the main grill rack in the double barrel smoker, so we’re limited to doing 6-8 slabs at a time. Anyone have suggestions for holding these till morning? Or should we foil and fridge as they’re done then warm them on the grill before we leave for the party?
I’m pretty sure that we’re doing 3-2-1, at least the ribs that I smoke during the night will be. Sadly my buddy Scotty can be rather stubborn when recommending new techniques to try. The test run I did on Monday turned out so well and he was impressed, I’m pretty sure that he’ll want to use this method.
I have three 16 pound bags of Kingsford that should get me through the night. I have a 24-hour grocery a few blocks from my house that I can run to if need be. I have a couple bags of hickory and Scotty said he was grabbing some Cherry chunks from ACE too. I figured Apple would be better, but like I said “Scotty does what Scotty does”.
I’ll get some more pictures up as we progress through the night, it’s gonna be a long one!
I’ve got them all thawed and smoking will probably commence shortly after I leave work at 10pm tonight. We’re pulling shifts as these guys have to be ready and on the road by 11am tomorrow. I wish I could be there to help trim but I think my buddy should be able to figure it out, he didn’t quit culinary school cause he sucked more because he got burned out on restaurants.
Unfortunately I only have the main grill rack in the double barrel smoker, so we’re limited to doing 6-8 slabs at a time. Anyone have suggestions for holding these till morning? Or should we foil and fridge as they’re done then warm them on the grill before we leave for the party?
I’m pretty sure that we’re doing 3-2-1, at least the ribs that I smoke during the night will be. Sadly my buddy Scotty can be rather stubborn when recommending new techniques to try. The test run I did on Monday turned out so well and he was impressed, I’m pretty sure that he’ll want to use this method.
I have three 16 pound bags of Kingsford that should get me through the night. I have a 24-hour grocery a few blocks from my house that I can run to if need be. I have a couple bags of hickory and Scotty said he was grabbing some Cherry chunks from ACE too. I figured Apple would be better, but like I said “Scotty does what Scotty does”.
I’ll get some more pictures up as we progress through the night, it’s gonna be a long one!
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