30 racks of BBs in a FEC100

John,
When using 3 racks with 10/rack, I spin (180) about 1/2 way through smoke(2-3 Hours) I only exchange the position of the top and bottom rack - leaving the middle one in place. When wrapping for steam/tenderness, I abandon the racks and use full size aluminum pans, bones verticle (like in a rack) deepest meat-pull-away-from-bone-end down, with 1/2" - 1" liquid in the bottom, foil covering the pan. This is a LOT easier than individually wrapping each slab. Quality is "almost" as good as individule wrap.

Stephen

Stephen,

Why don't you use the bottom rack? Do you think that it will be to hot to do ribs on the rack? Also at what temps do you cook at and what type of rib do you use?

Joe

Stephen,

Do you feel that is the best process to take for tenderness? Are you using apple juice in the bottom of the foil pan? And how long do you put the pans back in the FE?

Thanks for your help.

John

OOPS
In my opinion any fruit juice you like will do fine. You may also want to spread them out to finnish unwrapped so they will take on some color before adding sauce. My experience is that with the ribs stacked so close together they will be a gray color where they touch.Also expect more time to get them done wiith that load.

Gary

Stephen
If your spinning the racks 1/2 through (2-3 hours) at what point do you put them in the alumunum pan and how long?

Q: Why don't you use the bottom rack? Do you think that it will be to hot to do ribs on the rack? Also at what temps do you cook at and what type of rib do you use?

A1: The amount of "radiant" heat produced from the bottom is too high for MY rib cooking preferences. When I have tried to use the bottom slot (4 10-rib-racks)I had to constantly shift the positions in order to obtain a consistant color without burning.
A2: I choose to cook ribs at 225 for the first (??2-3-4)hours to obtain smoke - My "smoke-temperature" timing is based on color of the ribs - when the ribs have obtained the proper color, they will also have enough smoke. Sue's personal preference is loin back ribs - so when cooking for us --- Its a wife thing, you should understand :-> . I also cook St.Louis spare ribs - I love and cook BOTH.
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Q: Do you feel that is the best process to take for tenderness? Are you using apple juice in the bottom of the foil pan? And how long do you put the pans back in the FE?

A3: Yes - wrapping/steaming is the most predictable method of obtaining tenderness / moisture. I use many different flavorings in my liquid - Apple Juice is certainly a main part.

A4: Steaming/pan-wrapping/ @ 250*F-265*F == Loin ribs require 1-3/4 -- 2-1/4 hours, Spairs require 2-1/2 -- 3-1/4 hours.

Additional comments. When I am doing ribs in "RACKS" it is for a large group. Typically for those groups, I tend to "overtenderize" when compared to my competition ribs. MOST people prefer a softer - "meat falls off the bone" rib.

I also agree with Gary, after steaming, a quick "flash" using the bottom shelf with a glaze/sauce is a great finisher. Use just enough time on that shelf to "set the glaze"

NOCENTS
Great web page,please send me an e-mail with a phone number as I believe our paths have crossed back in the 70's underwater.
Thanks
Papa Shaka
papashaka@aol.com

Stephen,
Thank you for the info. I also like to cook St. Louis spare ribs. You have a great web page and enjoyed the pictures.

Sincerely,

Joe

Thanks Stephen. I may call you directly so I can discuss a few of these of these things in greater detail.

John