Hey guys I've only ever cooked for my family, never for 20 or more people but I have about that amount coming over this weekend and I was wondering about the best way to go about a few things.
I'm doing about a 16lb brisket, 4 racks of st. louis style spare ribs and grilling fajitas and jalepeno bombers. I'm going to slow cook the rib tips in the oven.
My smoker wont fit the brisket and ribs all at the same time and I've never cooked brisket and pork ribs at the same time.
My question is should I get me a rib rack that holds them on their side and put that in along with the brisket or should I use my other kettle grill to smoke the ribs on that rack thingy with the offset method?
I'm kinda iffy about the rib back thingy, most the reviews I've seen say it works best if you cut them in half and then they have pictures of them getting cooked all bent and what not. Plus I've finally got my ribs to be consistent and tender and I'm not confident they'd be the same if I change up my method. I'm thinking of trying the rib rack thing on a practice rack of spares in the kettle the day before just to make sure they come out the same.
my second option is to cook the brisket friday and reheat it then I can just cook the ribs saturday before everyone shows up.
The only problem I have with my second option is I'm not thrilled about reheating it for my guests.
3rd option is to buy a WSM or another cheap offset but I'm trying to avoid spending money just cause I want this bbq to be perfect.
and another question. Do you think that's enough meat for about 20 people?
What do you guys think?
I'm doing about a 16lb brisket, 4 racks of st. louis style spare ribs and grilling fajitas and jalepeno bombers. I'm going to slow cook the rib tips in the oven.
My smoker wont fit the brisket and ribs all at the same time and I've never cooked brisket and pork ribs at the same time.
My question is should I get me a rib rack that holds them on their side and put that in along with the brisket or should I use my other kettle grill to smoke the ribs on that rack thingy with the offset method?
I'm kinda iffy about the rib back thingy, most the reviews I've seen say it works best if you cut them in half and then they have pictures of them getting cooked all bent and what not. Plus I've finally got my ribs to be consistent and tender and I'm not confident they'd be the same if I change up my method. I'm thinking of trying the rib rack thing on a practice rack of spares in the kettle the day before just to make sure they come out the same.
my second option is to cook the brisket friday and reheat it then I can just cook the ribs saturday before everyone shows up.
The only problem I have with my second option is I'm not thrilled about reheating it for my guests.
3rd option is to buy a WSM or another cheap offset but I'm trying to avoid spending money just cause I want this bbq to be perfect.
and another question. Do you think that's enough meat for about 20 people?
What do you guys think?