starting up, help me pick a smoker

I did something similar recently. I wanted to make rib appetizers so I cut several racks into little 2-rib riblets. I smoked the riblets and then vacuum sealed them with a FoodSaver for a party the next weekend. In my case I froze them and defrosted in the refrigerator for a day, then finished them on the grill for the masses.

I think it will be easier to cut your slabs to the desired size before cooking, especially if you like 'em falling off the bone. I wouldn't do them individually, but maybe 3 or 4 bones at a time to make life easier. Nobody is gonna want just one anyways!

I can get 10 racks per load in my model 55 if I cut them in half and slightly layer them. I averaged 10 bones per slab so that's 100 bones per load.

The reason I say individual is because people are going to be walking with this food....i experienced it in a place in daytona that worked great...thanks for the info so far.

Crusher,

Just to clarify, are you planning on serving ribs to your friends and family at these events, or are you planning on vending? If you are planning on vending, a residential smoker might not meet local health codes, as they are usually not NSF certified. As far as reheating on the grill, I've never tried it, though many restaurants use a similar method. I'm not sure how doing it individaully might work, but my suggestion is to try it out. I think a lot of that part would depend on the cut of ribs you are using.

Good luck with your project,

BQMatt

ooh.....thanks for the info on the NSF certification, I had no idea about that. I'll definitely look into it. Thanks alot.