The most I ever cooked

I'd smoke them all at the same time, if they will fit in the smoker. The smoker doesn't know how much meat you've put in it.

The ribs won't all necessarily get done at the same time. Use the toothpick test.

Nine racks won't take longer than one rack to cook. Cook time is based on the individual racks not the total. Use time for a general estimate, then do the toothpick test, like SkipQ says, to determine if they're done.

Thank You Skip and Pags. Very helpful as always.

One more question..... I have a warming drawer in the kitchen and never use it for holding my ribs. I use the cooler, wrap them in foil and wrap the foil in a towel. Do you think the warming drawer would be just as good as the cooler? I can put the drawer at 90* (It's lowest temp).

you could hold in a warming oven for short periods; too long and the ribs may tend to dry out. Set warming no lower than 140* as you don't want the ribs to fall below 140*; 90* is a proofing temp for bread doughs 'cause high heat kills yeast.

It depends on how long you're going to hold it. It won't be safe to hold at 90 degrees for more than one hour, Turbodad. The food danger zone where bacteria will very rapidly multiply is 40 to 140 degrees Fahrenheit. You want to keep the temp right at or slightly above 140 for holding. Either that or refrigerate it.

That's the same idea for FTCing too. Wrap the meat in foil when its hot off the smoker or grill, then place into an insulated container (e.g., small cooler) and cover with towels. The mass of the meat and the insulating qualities of your cooler are what determine how long you can hold. A couple of racks of ribs will not hold for as long as a large brisket or PB, for example. The meat needs to stay above 140 to be safe for more than an hour.

This is what the USDA says at this link: "Danger Zone" (40 °F - 140 °F)

quote:

Keep Food Out of the "Danger Zone"
Never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.

* Keep hot food hot — at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
* Keep cold food cold — at or below 40 °F. Place food in containers on ice.

I would FTC or wrap in foil and hold in the warmer at 140 degrees.

Very helpful. I almost killed my guests

140* or more I got it! Thanks Again

I have come to use plastic wrap on my ribs before I foil and let rest,might be just me though, but it tends to hold the moisture in better.

How did they come out?