How many Baby Backs can I cook in SMO45?

The 045's stated capacity is 35 lbs. The rack will hold 7 racks of ribs. Assuming 2.5 - 2.75 lbs per rack, your total weight will be about 21 lbs. Bottom line, you can smoke up to 7 racks at a time.

Circulation shouldn't be a problem if you place the ribs in the rack allowing space between the ribs. You may find the outer ribs will cook a bit quicker so test them accordingly. You can also try swapping the outer ribs to the inside slots and vice versa after an hour or two.

Fully loading the rib rack with cold ribs may induce a bit longer cook time due to the heat sink effect but once your at set temp the cook time should be OK with little temp fluctuation.

Let us know how they turn out.

I have done something similar in my SM025. I trim St. Louis cut ribs even smaller so they don't drape over the ribs behind it in the rib rack. I basically cut off about 2-3 inches of meat from each side. They cook much better. The extra meat doesn't go to waste. I save it for Smoked rib ends.

Thanks for the info. I used to be able to do 6 at a time on a Weber Bullet, but spending 7 hours in a column of carbon monoxide was not working well with my lungs. So I switched over to the CS.

I did my first cook last night -- two slab, not 6. They came out delicious -- although they would have been better if I had enough patience to let them cook another hour or so. But I was too eager to try it. My wife and I polished off one slab between us in about 8 minutes.

I'm delighted, and so is she.

I have an 020 and usually cook 9 baby backs at a time(7 in the rib rack and 2 laid flat on the stainless steel rack) with no problem. I DO swap the ribs in the rack around about half-way through the smoke (my total smoke time is around 5 hours).

quote:

Originally posted by JRH:
I have an 020 and usually cook 9 baby backs at a time(7 in the rib rack and 2 laid flat on the stainless steel rack) with no problem. I DO swap the ribs in the rack around about half-way through the smoke (my total smoke time is around 5 hours).

At what temperature are you cooking?

Was going to ask the same question.

A temp of 275 (or 250) works well for ribs.

There's no need to spritz meat as the cabinet moisture environment provides ample moisture. As they say, "if you're lookin, you're not cookin."

I smoke my ribs at 225* for 3 hours, then spritz with apple juice, foil wrap, and continue at 225* for another 1 3/4 to 2 hours. Unwrap and bite into the most tender, moist ribs ever!

I'm also starting with 2 or 3 oz. of apple chunks.

JRH Have you tried without foil wrap, just curious

Yes, I have tried the no foil route, and, for me, the ribs were just a little dry. Everyone I've shared mine with says they're the best they've ever had. If it ain't broke...