I cook 30 racks of ribs twice a week for a BBQ lunch service and I never wrap anymore. The ribs come out great with a beautiful color and incredibly tender. When I put that much meat on the smoker I do tend to cook at about 250° and I leave them alone until I hit the 4 hour mark. I'm not a big proponent of spritzing as I've done a ton of tests and it seems to make zero difference...except that it slows down the cook quite a bit.
Good luck with your cook and I hope everything goes well.
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Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS
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