couple of rib questions

Redwhiteblue...

No stacking on top of one another...each rack needs to have a few inches apart to make sure smoke and heat evenly distribute across each rack...

No real need to mop at 225*. Mops are for open pits that are hot. Mops work to keep the meat cool so that the meat will not burn and cook quicker than it should...Your right about the door. Keep it closed as much as possible...the saying goes "if your looking you ain't cooking"...

Sauce should go on the meat at the end of the smoke...with an hour left apply sauce evenly on the rack...after a 1/2 hour apply another layer of sauce and let them cook for another 1/2 hour...then pull and enjoy...If you apply sauce at the beginning it could cause the meat to not be penetrated by the smoke...

Hope I helped...

SmokinBuckeye
Kiser's BBQ Shack
Athens, Oh.

And as always..... click on the "find" button above, de-select the "this forum only" button, type in "ribs" and you'll have more great advice from a lot of guys that have been doing it for years. I just checked and there were 6602 hits! Ribs 101 would be great to paruse too.

You "can" stack, but keep in mind, that the meat that isn't exposed to the smoke, won't get any. You have to rotate them to make it work. On method is to put the curve towards each other so the "meat" is pointed out getting smoke.

That much rib will have a lot of moisture, I would open the door a time or two to let the moisture out.

Mops aren't "required" they're something people do for preference.

One method that might work, is to smoke them up on Saturday. Take out and cool. Then on SB, take them out, put them on a grill and THEN put the sauce on to allow the sauce to cook in and reheat the rib. When I do this, I add more rub also.

Rubs and Sauces will change throughout the cook, and many will just lose their flavor totally, so reseasoning is a good thing.

I used to brown them on the grill after smoking, but my town prohibits use of charcoal or gas grills unless they are 20feet away from the property and on earth ground (not a porch or deck) and they've been passing out notices which makes me think they may do fines on sb sunday.

I'm probably going to do them in 2 batches starting early sunday, figuring on 4hrs per batch and then i'll keep them warm in the oven at like 150deg. until it's time to serve, or I may even do a batch today and then use the oven to bring them to eating temp.

thank you for the feedback and info!

JUst boil the bejeebers out of them.....then put on grill for five minutes....yum.

Bite your tongue Steve!

not sure if i'm getting the sarcasm...

if someone has a better idea of how to keep the ribs warm for a few hours w/o over cooking them please let me know.

I may let the cool and then put them in the over at 150.... or is that too high of a temp?

The sarcasm was in the advice to boil them. That's bad! Very, very bad.

I just put in 8 racks of trimmed spares. 2 cajun rubbed, 2 jerk rubbed, and 4 traditional. Tonight when they come out, I'll cool them on a sheet pan outside(since it will be low in 30's) then wrap and fridge overnight, and a couple of butts will take their place. Then when they come out tomorrow AM, 4 flattened chickens will follow them. Should be quite tasty by kickoff.

I'll reheat ribs on grill. Butts will be wrapped and coolered until 6pm'ish, then pulled as needed, and the chickens will be finished on the grill too, to crisp up the skin and for glazing with sauce.

You might want to check your oven. Many won't go below 175-200F.

quote:

Originally posted by stevegardner:
JUst boil the bejeebers out of them.....then put on grill for five minutes....yum.

Steve, you CAN be banned for boiling ribs.

Red, you can take them out and wrap them (grrr) and hold them. The question will be how long. If it's just 2 hours or so, I'd double wrap them in foil and put in a small ice chest (smaller the better, less air)

If you go the oven route, 150 would be okay. Guess I would sauce them and wrap them VERY tight.