20 racks of pork back ribs to hit the cooker..HELP

I just cooked a load of 18 racks a week ago. I loaded up two rib racks with nine racks each. Put them in the two bottom slots and set the temp for 250. That is a bit higher than I usually cook but with that much meat, it helps to keep the temp up in the FEC.

Then after 1 1/2 hours, I rotate the racks and spin them 180 degrees. Then after another 1 1/2 hours, I take the racks and place them in full size four inch deep foil pans. When I do this, I cut them into whatever size portion I plan on serving. For example, this last batch was cut into three rack pieces. You can also leave them whole if you like. Put some apple juice and sauce in with them and foil the top. Place back in smoker for hour to hour and a half until they are tender. If you are looking for show, leave the sauce off and leave them whole. Then when they are done, sauce and finish them either in the FEC or on a charcoal grill.

Please know that these ribs are close to falling off the bone tender but that is what this particular group of people likes. And they were the ones paying for it.

thanks very much for your reply.
I guess most people out of the comp curuit like the ribs fall off the bone.
Thanks again.
Roger

I'll answer for my teammate,since he is cooking.

If your choice is to serve the folks that go to boiled ribs places,better to be overcoked ,than undercooked

Not our choice,but who pays the bill.

Thanks Tom. And like Tom said, it may not be the way we would eat the ribs, but they are paying the bills and it would be nice to have repeat customers.

Hey ribdog, That is almost the exact same answer I gave some guys at a comp when they asked if I pealed the membrane off on catering jobs. Its not that much trouble to do it right. There are plenty of customers out there, you make a living on the ones that come back!!!

Great minds think alike, TN.