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Old 01-23-2014, 09:55 AM   #1
aaronmhooks
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Default Too much food for UDS

Guys, I've run into a bit of a problem. I was asked to cook ribs for a cookout for a get together next weekend as a going away party for a buddy who is deploying. At first it was going to be just a small couple friends and 3 slabs would have been sufficient and I am able to cook 3 slabs on my UDS. However the group size has gone up a bit and now we are cooking 6 slabs. This is my problem.

I see myself having two options (if anyone else can think of an option please let me know).

Option 1. Start cooking early, after the first three slabs are done ( I cook 2-1-1) Wrap those ribs in new foil and place in the oven and just heat up before eating time.

Option 2. Build another UDS this week and have two going at the same time. I already have the barrel and an extra fire basket. I would just need to grind out the barrel and get the hardware put on it. Grinding out would be the long part.

Any suggestions?
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Old 01-23-2014, 09:57 AM   #2
Lion Bout The Q
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buy a rib rack and cook the all at the same time
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Old 01-23-2014, 10:00 AM   #3
sliding_billy
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^This^ Assuming you have two racks, buy two rib racks. They come in handy. The Weber 6469 doubles as a roasting rack too.

http://www.amazon.com/Weber-6469-Ori.../dp/B005LR6Z56
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Old 01-23-2014, 10:00 AM   #4
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Quote:
Originally Posted by Lion Bout The Q View Post
buy a rib rack and cook the all at the same time
^this

Still not enough room, cut some in half, seems like you can always fit more half racks..

Other solution - Cook them in 2 rounds early, and refrigerate till the party. At the time of the BBQ, fire them over direct flame with sauce (or without of you prefer dry) I've done this for parties many times, works great, and no one knows the ribs were precooked. You can't tell a difference at all
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Old 01-23-2014, 10:04 AM   #5
Fwismoker
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Yep you have the right answer...ribs cook GREAT laying vertical. It's all good
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Old 01-23-2014, 10:08 AM   #6
SmittyJonz
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2 grates + 2 rib racks = 10 Racks Ribs Smoking Away - you may have to flip Top to bottom n bottom to Top halfway thru and I'd run a difusser plate
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Old 01-23-2014, 10:10 AM   #7
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As Smitty hinted, add a lower grate below the existing grate
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Old 01-23-2014, 10:13 AM   #8
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Or you could roll them up and cook them that way.
I think it was Kieth who did that
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Old 01-23-2014, 10:13 AM   #9
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This newb agrees that rib racks are the go.

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Old 01-23-2014, 10:15 AM   #10
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WSM.........

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Old 01-23-2014, 10:18 AM   #11
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Quote:
Originally Posted by SmittyJonz View Post
WSM.........

and if you did them in a C-shape, you might even be able to optimize further by intertwining them some.
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- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
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Old 01-23-2014, 10:19 AM   #12
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Quote:
Originally Posted by SmittyJonz View Post
WSM.........

Yep and you don't even need to take off the membrane this way...it will melt off. Keep the side with the pull back downward... they will be WET!
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Dedicated stick burning/charcoal optional Barrel Rotisserie/Grill/Smoker Hybrid!,
Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
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Old 01-23-2014, 10:27 AM   #13
aaronmhooks
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I'm kind of nervous about cooking them vertical since I've always laid them flat. Not sure if cooking for a group of people would be the best time for me to experiment. I cook meant up until wrapped and then meat down on top of everything inside the foil. This gives me a good bark especially since I don't put sauce on em. However this seems to be the way everyone agrees on.

What I worry about cooking one set and then cooking the other is that I don't want the ribs to dry out sitting in the oven while the others cook but I want them to be hot when everyone eats. Also would I run into any problems with them sitting out like bacteria wise?

I think I'm just going to end up building a second one this weekend. and cook all at the same time. You can never have too many smokers right? About half the people there have had my food and rave about it but the other half have not and don't want to disappoint anyone.
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Old 01-23-2014, 10:32 AM   #14
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Cook them till they're 95% done. Put them in the fridge. Cook the others to 95%. Put them in the fridge. You can do this a few hours or the day before.

Party time, just fire them over direct flame. Don't even try to keep them warm the whole time, you'll ruin the first half. This works surprisingly well, and way better than spending a couple hundo on making another UDS. Hell it'd be cheaper to just buy a weber kettle and use that for the second half if you're going that route.
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YOU WANNA THROWDOWN?

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Yes. What's the point in ordering BBQ? It's never as good as yours, dad.



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Old 01-23-2014, 10:34 AM   #15
aaronmhooks
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Gotcha. Well thanks guys for the input. It caught me off guard when my buddy called me this morning saying we need to cook double.
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