MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


Reply
 
Thread Tools
Old 04-16-2018, 12:16 PM   #1
Bulldog316
Is lookin for wood to cook with.
 
Join Date: 03-20-16
Location: Plains PA
Default Cooking large quantities of ribs

I tried looking on older threads so I didn't have to ask but there's tons of threads to go through. Typically I like to use the 3-2-1 method when cooking my ribs but I have a catering request where I'll need to cook about 35 racks of ribs and doubt I'll have enough space on my smoker to do that. My question is did anyone try and cook multiple racks of ribs in a foil covered pan to save space instead of individually wrapping them? How did they turn out? Thanks!
Bulldog316 is online now   Reply With Quote


Old 04-16-2018, 12:24 PM   #2
Beentown
is One Chatty Farker
 
Join Date: 02-14-14
Location: Central OH
Default

No experience with the pan.

When I do large quantities of ribs I don't wrap. I stack them while cooking if I don't have the rack space. Rib racks can help also. I prefer to stack than use racks though. I rotate every 45 minutes or so.

~5 hours @ 275 for St. Louis ribs
__________________
Weber 22.5" x 3
UDS with IQ 110
Shirley Fabrication Cabinet Model 24x60 trailer
Molon Labe!
Beentown is offline   Reply With Quote
Old 04-16-2018, 12:44 PM   #3
midwest_kc
is one Smokin' Farker
 
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
Default

Did an event last year where we cooked 45 slabs on a combo of 3 WSMs and 3 drums. We did wrap, and did them in shifts. However, when we wrapped, we turned down the heat on one of the drums, and stacked them inside, rotating every half hour or so. Then the other 5 cookers got batch 2, and when the wrapped ones were done they went into a cambro until we were ready to slice and serve. It worked pretty decently.
__________________
Meat Rushmore BBQ Team
midwest_kc is offline   Reply With Quote
Old 04-16-2018, 01:29 PM   #4
keeperofsecrets
On the road to being a farker
 
keeperofsecrets's Avatar
 
Join Date: 05-14-16
Location: monroe, ga
Default

I did about that many on a horizontal RF and panned rather than wrapped, and the results were not satisfactory. The overall cook time extended by over an hour and I wasn't happy with the smoke ring or bark.
__________________
May your wood stay dry and your smoke stay blue.
keeperofsecrets is offline   Reply With Quote
Old 04-16-2018, 03:06 PM   #5
medic92
is one Smokin' Farker

 
medic92's Avatar
 
Join Date: 02-24-16
Location: Mount Sterling, IL
Name/Nickname : Kevin
Default

I use rib racks when I have to but don't really like them. I cook them at 275 for about three hours without wrapping and then put them in pans covered with foil to rest.
__________________
Peoria Custom Cookers Meat Monster (Internal Firebox)
PCC Charcoal Kettle
22 inch Weber Kettle
medic92 is offline   Reply With Quote
Old 04-21-2018, 11:37 PM   #6
AustinKnight
is One Chatty Farker

 
AustinKnight's Avatar
 
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
Default

I use turbinado sugar for all pork and dont wrap 275 temp pull when they bend and about break sauce and rest...
__________________
Pitmaker Magnum Snipper * UDS* Copper Kettle
AustinKnight is offline   Reply With Quote
Old 04-25-2018, 01:38 PM   #7
cynfulsmokersbbq
On the road to being a farker
 
Join Date: 09-05-11
Location: Wapello, Iowa
Default

I cook around 210 racks every year for a huge BBQ and Blues event. I borrow a Ole'Hickory on wheels... :)

Start your first batch early, place in a cambro, or hot hold cabinet. Then get the next batch on ASAP. We smoke everything at 275 for large events.
cynfulsmokersbbq is offline   Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:34 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts