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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-26-2010, 08:46 AM   #1
lunchbox
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Default Need help with 8 racks of ribs

Ok, so i am getting married in 3 weeks. For the Rehearsal dinner, we are having ribs, burgers, chicken, ect. We have 8 racks of ribs and one UDS(Two grates). I figure with enough rib Racks i can fit em all in. However, i am assuming this is going to add quite a bit of time to the cooking process. My rough estimate is to add about an hour or two to my process(right now i use a 2 smoke -1 foil -.5 out of foil when i cook 1-2 racks). Does this seem right? The reason i ask is because i need to start this before the wedding rehearsal(1 hour) and i would like to time it so i can have it foiled during the rehearsal, and be ready to eat by the time others get to the house.

So my thought is do the full 3-2-1. Will that be enough time? Or should i plan for more? I realize with BBQ the meat is ready when it's ready, but i'd prefer not to have 29 starving people have to wait too long for the food.

My parents have an ECB there, but i've never used one and i'm not sure i would feel comfortable leaving ribs on there with no real way to control the temp and not monitoring it for more than an hour.

Any help you guys can give me would be great.
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Unread 05-26-2010, 08:54 AM   #2
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Yeah, don't "cater" your own event...

I "catered" my daughters wedding. Your future wife is the most important thing that day and you have to be available to pay attention to her. And you're going to smell like smoke. Not that there's anything wrong with smelling like smoke, but not on that day. Yes, I understand it's the rehearsal dinner, but it's still rehearsing HER big day.

Just wouldn't do it...nope, nada, no way...
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Unread 05-26-2010, 09:01 AM   #3
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It was actually her idea to have me cook the ribs, (otherwise i wouldn't do it), however i planned on having someone else actually do the grunt work(i would be there to supervise for the most part, not actually do any of the cooking).
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Unread 05-26-2010, 09:10 AM   #4
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I would plan on at least five hours, but more likely six hours total with the rest. If you end up pulling them early you can foil them, wrap them in a towel and put them in a dry cooler. We used this method to hold four racks of ribs for two hours last weekend and when we pulled them there were still piping hot...
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Unread 05-26-2010, 11:14 AM   #5
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Cook the ribs in advance and vacuum seal them. Thaw them the night before and toss them in some boiling water (in the bag) for half an hour before you want to serve them.
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Unread 05-26-2010, 02:10 PM   #6
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Quote:
Originally Posted by lunchbox View Post
It was actually her idea to have me cook the ribs, (otherwise i wouldn't do it), however i planned on having someone else actually do the grunt work(i would be there to supervise for the most part, not actually do any of the cooking).
Quote:
Originally Posted by Jeff Selle View Post
I would plan on at least five hours, but more likely six hours total with the rest. If you end up pulling them early you can foil them, wrap them in a towel and put them in a dry cooler. We used this method to hold four racks of ribs for two hours last weekend and when we pulled them there were still piping hot...
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Cook the ribs in advance and vacuum seal them. Thaw them the night before and toss them in some boiling water (in the bag) for half an hour before you want to serve them.
All good information and good advice. However, my recommendation still stands.

Hope it all goes well for you and congrats on the upcoming nuptials.
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Unread 05-26-2010, 03:20 PM   #7
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I would plan on 6 hours for cooking and throw them on 8 hours before your planning on eating so they will be done, wrapped in foil ,towels and put in cooler for 2 hours. No point on trying to time everything out perfectly when you don't have to. Better to have the ribs waiting on you than all your guests waiting on the ribs.
Congrats!!! and good luck
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Unread 05-26-2010, 03:41 PM   #8
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Quote:
Originally Posted by luke duke View Post
Cook the ribs in advance and vacuum seal them. Thaw them the night before and toss them in some boiling water (in the bag) for half an hour before you want to serve them.
+1, but I would fire up a charcoal grill to reheat and glaze (if appropriate). Gives you the "fresh smoked and hot off the grill"...
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Unread 05-26-2010, 03:58 PM   #9
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Quote:
Originally Posted by BBQ Grail View Post
Yeah, don't "cater" your own event...

I "catered" my daughters wedding. Your future wife is the most important thing that day and you have to be available to pay attention to her. And you're going to smell like smoke. Not that there's anything wrong with smelling like smoke, but not on that day. Yes, I understand it's the rehearsal dinner, but it's still rehearsing HER big day.

Just wouldn't do it...nope, nada, no way...
What he said.
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Unread 05-26-2010, 04:15 PM   #10
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Quote:
Originally Posted by littlechief View Post
I would plan on 6 hours for cooking and throw them on 8 hours before your planning on eating so they will be done, wrapped in foil ,towels and put in cooler for 2 hours. No point on trying to time everything out perfectly when you don't have to. Better to have the ribs waiting on you than all your guests waiting on the ribs.
Congrats!!! and good luck

Great idea. I think i will do that.
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Unread 05-26-2010, 06:33 PM   #11
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Quote:
Originally Posted by lunchbox View Post
Great idea. I think i will do that.
i was going to take it one step further and say take them right up too the saucing step the day before and then just reheat and sauce (if you must) that day. think of it as allowing for a happy hour while you are doing your finish work. i think the bark suffers a little, but i think the cooling and re-heating sometimes intensifys the flavors.

oh by the way....congratulations and good luck on your pending nuptuals.
finding a girl that wants your meat for the rest of her life is a great thing for a young man......what? this is a Q site, what did you think i meant?
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Unread 05-26-2010, 06:40 PM   #12
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Just a silly question... if your drum is 225 degrees inside, why would your ribs take any longer to cook just because you are cooking 8 racks?

Now it may take more fuel to keep your drum at 225 with the increased mass of meat you are cooking, but as long as the drum is at temp, it should take the same amount of time.

Make sense?
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Unread 05-26-2010, 06:51 PM   #13
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I catered BBQ for my own wedding. Never again.
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So here we are in my paisley crib, what you want to eat?
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Unread 05-26-2010, 06:56 PM   #14
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Quote:
Originally Posted by PimpSmoke View Post
I catered BBQ for my own wedding. Never again.
I catered my daughters. No matter how much help you have, no self-respecting BBQuer can be hands off. Not going to happen.
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Unread 05-26-2010, 07:53 PM   #15
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Always give yourself extra time wrap it put it in a cooler.
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