Rib Stacking

[Bigmista]

I have a problem and I need the collected knowledge of the brethren to help me out.

I have to smoke six racks of spares for my father. He is taking a group of people to the Hollywood bowl Wednesday night.

I only have a limited amount of time after work on Tuesday to do the smoking. My problems are:

1. Space. With me doing indirect cooking in my pit ( http://www.chargriller.com/superpro.html ) I have never done more than 3 racks at a time. What are the current thories on stacking ribs?

2. Reheating. He will be serving the ribs on Wednesday evening. What is the preffered method for reheating? And should the ribs be cut tuesday night or Wednesday after reheating?

Please help!


mista

[kcquer]

Mista, one good way to conserve space with ribs is to roll them loosely like a cinnamon roll and stand them up (bones vertical).

[mook]

Mista, your best bet may be to use rib racks, that way the heat and smoke can travel evenly around each of the slabs.

i like to use an upside down roasting rack.

i will post links when i have more time later

[chad]

Or use a rib rack!

[Jorge]

Looked into a rib rack? Fairly common here but won't hazard a guess out in Cali. Usually around $10 or so and should handle 6 racks minimum in the space you used for about 3. I've seen Emeril stack them, but to me that is similar to putting a pan under them and you have to rotate them if you want them to get equal smoke, I'm thinking.

[Bigmista]

I'm going to use the 3-2-1 method for the smoking. I'll check and see how much the racks are at Home Depot. If they are overpriced I will give the roll method a try.

Any ideas on the reheating question?

[badger]

Any ideas on the reheating question?

Boil them! :lol:

No seriously though... DFLittle should be able to give you a good answer as to reheating. He caters quite a bit.

[chad]

Reheat very slowly (probably 225 or so in the oven still foiled) for about an hour -- if they arent' falling apart :D you could them gently put them on the grill for a taste of flame and sauce!! ((you can of course use the grill/smoker to reheat but it sounds like it's going to be busy!!))

Don't cut them until after you reheat them -- they are easier to handle in a slab.

You might consider doing a 3-2 and pull them or 2-2 (peek and see if the meat is pulling back from the end of the rib bone!). I guess I'm saying: don't overcook them the first go-around and you should be able to reheat them with no problems.

Just my $.02 worth.

[Bigmista]

Just my $.02 worth.

I'm quickly learning that a Brethren's 2¢ is worth a million bucks! Thanks for the help!

[Solidkick]

You might consider doing a 3-2 and pull them or 2-2 (peek and see if the meat is pulling back from the end of the rib bone!). I guess I'm saying: don't overcook them the first go-around and you should be able to reheat them with no problems.

I think that is sound advise. Leave yourself some finishing time, maybe sauce and stick under the broiler for a few minutes so the sauce just doesn't lay on top.........

[Bigmista]

My father will have to do the reheating because I will be at work.
If I didn't hate being broke, I'd quit this job right now. I hate it!

Ok...I detoured for a minute. I apologized.

[parrothead]

Good advice here. Go s little lees than the 3-2-1 , but reheating should be done at a low and slow temp also.

[Neil]

Good advice here. Go s little lees than the 3-2-1 , but reheating should be done at a low and slow temp also.

Low and slow is the only way to go.

[jminion]

If you don't want them mushy on the reheat, take them only to 80% done. Cool and refrig. The next day you can reheat and they finish, sauce on the reheat. Like to reheat on a grill but a oven will work.

[Bigmista]

Thank you all for your help! I really aprreciate it!

Mista