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Actually the ribs would be in racks. Ive used the weber racks with good sucess but can only get about 6 half racks in them. My rack should hold six full racks per shelf when perfected. (Still in the design/prototype stage.) I am sure that if you cram the smokette with huge butts it would have a humidity problem but for ribs in racks I am not sure. Should have plenty of air space between ribs and between shelves.
I put about 50 lbs in my model 50 with no problems and I live in 90% humidity to start with. However I do it a little differently. I cut the racks long way across the bones into 2 to 3 inch wide strips. Rub them, roll them up and place them on the regular racks. Come out perfect every time and when served look like a crown rack of ribs.
Interesting, I too have a bandsaw!!!
I just did a cook for fathers day. Fed 18 adults and used 12 slabs of IBP loinbacks, 2 lbs chicken breasts, and a package of dogs. Had 2 slabs leftover. OH DARN!! Had to do 6 slabs Sat. and 6 Sun, cause my rib racks are not exactly perfected yet,and my second smokette isnt here yet. After my rib racks are perfected and my second 008 comes I should be able to do 24 full slabs at once if they are 14" slabs. Sounds like a good party. COOL!!

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