BIG SMOKE'S 50-150 people

Discussion in 'Wood Smokers' started by dirtman775, Sep 26, 2008.

  1. dirtman775

    dirtman775 Smoking Fanatic

    nj
    When doing these large smoke's, cooking for 50-150 people, do the ribs get foiled? it would seem to me that trying to do this would be a waste of cooking time's. Is there constant mopping to keep them moist? also that would be alot of probe's to have[​IMG] So my question is, when smoking so many is it just done by cooking time?
     
  2. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    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
     
  3. dirtman775

    dirtman775 Smoking Fanatic

    nj
    AHHHH now i get it.
     
  4. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Glad that helped. Make sure you take pics and post your smoke!![​IMG]
     
  5. dirtman775

    dirtman775 Smoking Fanatic

    nj
    When i pony up the dough for a lang, looks like the spring of 09[​IMG]
    It will give me a good excuse to drop by the ol folks in south carolina.
     
  6. tn_bbq

    tn_bbq Smoking Fanatic

    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.
     

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