We’re Having some company over tomorrow night, so I'm cooking a little. Two 10LB butts (they had some that were 13 pounds, can you believe it?) and Six Racks of St. Louis Ribs.
Rubbed the Butts down with some yellow mustard and some McCormick Apple wood Rub cut with some brown sugar and put let them set about an hour before putting them in the FEC at 260, Fat side down on the bottom shelf. Figure they'll be done mid-morning. I bought 31 pounds of Ribs total (six racks). Cut them down to St. Loui style. Had 13 pounds of tips and flaps which I vacuum sealed and froze for another day. I Rubbed the Ribs with a light coat of honey mustard and some McCormick with a little brown sugar. They were right at 3 pounds each. I'll put them on about mid-morning, 275 until done. Since the Smoker will be otherwise empty, I plan to put them flat, two to a rack on the 2nd, 4th and 6th shelves (of the seven shelf system).
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