Smoking Ribs for a large group

[ssb]

I usally do 2 or 3 racks of baby back ribs and love them using the 2-2-1 method.  My question is;  if I'm cooking for a large group and want to do say 10-15 racks how can I go about that.  Do you guys still wrap each rack or just smoke them straight until there done.  if in a rib rack can you wrap the whole rack up?  last question, if you just smoke straight through without wrapping in foil, how long?

Thanks,

SSB 

 

[rbranstner]

How big of a smoker do you have? Can it hold 15 racks of ribs? I always foil mine no matter how many I have but I have not done that many before. One thing you can do is get one of those big tin pans and put a bunch of them in there and foil the top of that instead of foiling them all individually. But depending on your smoker you may or may not have room to do that. You would probably need 2-3 of those big tin pans for 15 racks of ribs. I have a rib rack but never use it. I have looked through several posts where they will stack the ribs right on top of eachother if they have issues with room on their smoker. You would probably want to rotate them from top to bottom etc. a few times to make sure they all get done the same amount. One time my buddies made his ribs in the same smoker as me and he never foils and he kept his baby backs in the smoker for the same amount of time as mine so his were in there for 5 hours (2-2-1) and they were great as well. But he did foil them at the end to let them rest in the cooler which is what I do as well. Good luck!

 

[walle]

SSB,

How big of a crowd are you cooking for?  I smoked six racks of spares for the 4th and a pork butt, for 30 people, and easily had half left over after all of the sides, etc.  I was surprised.  I sliced them all as single ribs - spares are bigger than BB's, but could have fed 50 easily.  ??

I'm with RB - I would use pans for the middle soak.  If your smoker won't handle that many, do them ahead of time, then just reheat and they will be fine.

If found a rack of BB's a few weeks back that I had smoked and frozen back in April.  I let them thaw, then wrapped in foil and tossed them on a medium grill for about 20 minutes -  they were delish.

You GOTTA take some shots of that load for us!

 

[ssb]

Thanks for the ideas.  I think ribs and pulled pork should do it.  I'd be making them for my Navy unit and the numbers could get up there.  But Ribs and pulled pork is a great idea to feed a bunch.

Thanks,

SSB