have some questions on big rib cook coming up

What cooker?

Fec-100 sorry

I would back your timeline up just to be careful. It's always better to have the food ready early and hold for even up to six or eight hours in a cooler in order to ensure it's done on time. Ribs just get better if their held for a while.

If this is your first real big load with the Fec, remember it may take some time to come up to temp with a full load of ribs or even 30 racks. I always preheat it first with large loads.

If you have four rib racks, I would spread the 30 racks out in the smoker as much as possible. And I would rotate and spin the racks about halfway through understanding that your middle two racks will cook slower than the top and bottom

I would not bother spritzing or saucing mine if I was doing 40 racks or 30 racks. It Is a whole Lotta work with the rib racks in there. I have never had ribs dry out on me, there's always plenty of moisture in fad to keep things nice and juicy.

Also I do not cook mine at 275 I go little lower about 225 on the baby backs and about 250 on St. Louis. I just like the way they come out better, but many great chefs on the form would go at 275. Mine take a little longer.

Forgot to mention, it is my custom to always pull the membranes but some people do not because it is a lot of work with that many ribs. You can take a knife and slice the back of them and still get a little flavor in that way and it makes the ribs come off easier

Post some pictures and let us see what you come up with.

I have 3 rib racks. So to hold would a foil pan with say like 10 racks in the cooler to rest? Yeah I'll have to allow more time I think.

The secret to holding is to have all the airspace taken up in your cooler. Double-Wrap the racks of ribs by twos in foil tightly and put the racks down in the cooler altogether with old blankets or towels to take up all the empty space. The meat will stay hot for a long time. I don't remember but I used to get 10 or 12 racks in a cooler we had multiple coolers.

1. Instead of jamming 10 ribs 3 racks, I'd put a flat grill on top with 3-4 ribs to allow space.
2. Pull the membranes. You'll render more fat and get more rub flavor. Pull from the middle. Time yourself. 30 racks in 10 minutes!
3. Leave the ribs out @ room temp for an hour and put in hot smoker.
4. Rotate & spin once @ 2 hours. Check @ 4 hours if ~3.5#s/rack.
5. Wrap each in double foil with 1 ounce apple juice/sauce/squeeze margarine and put in cooler to rest.
6. Finish off on a medium grill or in oven with sauce when ready (optional).
PRACTICE! & GOOD LUCK!

How much do the SL weigh each? That's ALWAYS my first question. SL can vary from under two to over 4 trimmed and that's a huge difference in duration.Cooking in rib racks, fully loaded, takes longer.

How do you ups feel about full rib racks?

For me, I don't like the variation in texture because of the ribs being that close. But if you gotta cook 30, you gotta so it. Put the heaviest rack on the outside and on the top rack.

I have 4 rib racks. When I cook a case (18 racks) I use all 4 to allow space on the sides and between each rib. You have to rotate once. The only downside is cleaning those 4 racks!

I don't know the weight of the racks. As I don't have them yet. There are going to come from SAMs club and they will be fresh not frozen I guess. I know hat doesn't tell you much but. thanks for all the suggestions, I'm glad I asked lol.

I buy mine @ Sam's. Consider buying 36 (two cases). You'll save ~$1/pound. If you just get 30, get the case price on 18 & then buy the heaviest ones they have. They'll be about 3-3.5 pounds each.

Don't forget, cutting down 30 racks of ribs from full spares in the St. Louis ribs will take some time also. There will be a lot of rib tips left over. A very great Scooby snack for the creative cook