Ribs in less time?

[Sterno]

I'm usually doing pork baby back ribs low and slow, 3-4 hours of smoking. Absolutely fantastic. Love it!

However, my kettle can do maybe about 6 ribs (?) at the time and now I have a need to make more ribs (15-20) and keep them coming for 2-3 hours.

Is there any way to make decent ribs in less time?

I'm thinking about smoking them for an hour in the kettle and then putting them in indirect or direct heat in the gasser for an other hour or two? Would this work out?

I have the kettle, gas grill and a open charcoal grill to use ..and a normal electric oven inside, which I rather not use...

Cheers,
Sterno

[DATsBBQ]

Tony Roma boils his then grills then for a few minutes
From Secret Recipe E-Book.

Tony Roma's Baby Back Ribs
Begin the day before, by preheating the oven to 500 degrees (that's
right). I normally use two racks of baby back pork ribs (they may
be dry−rubbed or just use salt and pepper). Take a 2−piece broiling
pan, pour about 1/2 inch of water in the lower portion and put the
upper half, the part with the drain holes, in place. Now, lay the two
racks of ribs side by side on top. Avoid overlapping them or
hanging them off the edge of the pan. Form a tent and seal tightly
around the perimeter of the broiler with extra heavy−duty aluminum
foil. You may need to fold two sheets together to get enough width.
It is crucial that the seal is tight! If the water evaporates, the end
product will suffer (not to mention you and your guests). Also,
make sure that the foil does not lay on the ribs.
Bake for one hour, exactly. This essentially steams the ribs at high
temp. Cool the ribs, still covered, remove them from the pan, then
wrap tighly and chill overnight in the fridge. This step is important.
The ribs must be cold for the next phase. You can reserve the
liquid, which is basically rib stock, reduce/strain and add to the
barbecue sauce if you like. It adds a unique, meaty flavor.
Start your grill. I prefer charcoal, you may prefer wood or gas. You
want a hot grill for this and you'll need to be attentive because
timing is of the essence here. Place the racks on the grill and when
they reach a golden, bubbly stage (3−4 min.), turn them and coat
with a good barbecue sauce. Bullseye Original works well, but I've
found that any quality sauce will do fine, so use your favorite. After
the other side has browned, turn and coat it. Cook the sauce into
the ribs for a couple of minutes on each side, then remove, slice and
serve. A word of caution: The ribs will be so tender that the meat
will literally fall off the bone when you try to turn the racks on the
grill. It is helpfull to have two sets of large tongs and be very, very
gentle.
Tony

Perhaps it would be better to do Loin Backs (3# and up) instead of baby backs (less than 1.5#). More meat per bone = fewer bones to cook.

Or borrow another kettle from some one so you can double you production using your method.

[OSD]

Maybe use rib racks so you could get more on the grill. Then do a 1 1/2 - 1 - 1/2 cook. 1 1/2 hours in the racks, then foil ( will speed up cook )and cook them on the open charcoal grill for about 1 hour, then take them out of the foil and cook them on the gasser for around 1/2 hour til done and that will firm them back up. Sauce them at the end on the gasser. It would be like a production line.

[TX Sandman]

However, my kettle can do maybe about 6 ribs (?) at the time and now I have a need to make more ribs (15-20) and keep them coming for 2-3 hours.

Is there any way to make decent ribs in less time?

Is that 6 ribs, or 6 racks of ribs? A rack is the large sheet of ribs, about 12-14 ribs. Makes a big difference.

I can do about 4 racks of back ribs in my kettle in about 2 hours using a rib rack and indirect cooking at about 330°F (165°C).



For 15-20 racks, I would either cook them beforehand, refrigerate, and warm them in the oven or another grill, or start smoking them in the kettle and finish them in the gasser or oven.

Or, like Dave said, borrow another kettle, if possible.

[Papa Tom]

A couple of ideas first you can roll the ribs up and secure with a toothpick for more room.
In one of the BBQ comps that I judged someone turned in ribs that had obviously been grilled direct. They were not my favorite but they were very good. Whoever did them obviously had a technique because they were perfectly tender and moist, maybe someone here has that touch. Maybe your idea will work.
Next using the 3-2-1 method ( 3hr. indirect smoke, 2hr. foiled, 1hr back indirect unfoiled) The time foiled could be in the oven since they are sealed in foil anyway. BTW the 3-2-1 method is only a suggestion the actual times vary by cooker or cook.

[Sterno]

Thank You all for great ideas.

Just to clarify as my terminology was a bit confusing:

- I'll do the smoking in the 22" weber OTG kettle
- I have two steel 'rib racks', which I each take 4 racks of ribs, but I think only one 'rib rack' 'fits in the kettle at once ( 4 racks of ribs)

Here's a pic of the 'rib rack' with only 2 racks of ribs:

So maybe 4 racks in the 'rib rack' and two rolled with pins on the side might fit?!

I've used the 3-2-1 method before but it took about 3-4 hours anyway. So it might work out good to do the first 1-2 hours smoking in the kettle and rest in the gasser! Then I could do 12 racks of ribs within 4-5 hours in total, 6 racks at a time. I might do the first 6 earlier and warm them up later, as I need some space for doing 40 chicken drumsticks and 40 hot wings as well

Cheers,
Sterno

[Papa Tom]

Y'all just need a big pit Sterno....

[DATsBBQ]

Y'all just need a big pit Sterno....

Bet ol Sterno has some cinder blocks laying around

A real bbq pit. It would be sure to be a hit, and in the back yard I'm sure it would fit. It would be easy to get lit. Sorry, maybe too much wit?

[Sterno]

Yep, a big pit would be great now!

But can't really justify for getting one, as I do this kind of bigger cookings only 1-2 times a year. Usually just cook for few people. Now doing for 20 people and gotta do enough so everyone stays satisfied from 6pm till late next morning

So have to try to manage with what I have. Interesting challenge and will give you a detailed report how it went.

Cheers,
Sterno

[bigwheel]

Well I only do spares (did offset 9 cases of bbs once for a grocery store promo but dont recall much about it) and them not very often these days. I always slow direct grill em..but I try not to rush em. They cook themselves at reasonable temps meat side down and undisturbed till they get done then are allowed to rest wrapped in the hotbox for at least an hour. In an ideal world for temp gauge watchers think a pit temp of 265 be great. You start trying to take short cuts using high heat on spares it makes the meat climb the bone like a monkey climbs a tree. Forms a hard knot of tough meat on the spine side of the rib and leaves a large unattractive showing of bare bone on the South side. Also with quick cooked spares..the fat does not have time to render out propaply. Along with the tough meat..and large expanse of bare end bones you will hit big globs of unrendered fat in the meat. Aint fooled with loin or bb's enough to know for sure but would seem logical the principle would be sorta similar. If it aint similar I take all this back of course:)

bigwheel

[Burnt Food Dude]

Here's what I did before I had 3 WSMs. I cooked the ribs and vac packed them without sauce. Threw in the freezer. When I was ready I threw the vac packed ribs in a big pot of water and brought to a boil. Let it boil for a few minutes and then turned off the flame. When I was ready I pulled the vac packs out, open and put into foil covered pans, place back in smoker at a low heat. You don't want to recook just keep them warm. You can sauce as you serve them.

If you have a turkey fryer, you can use that to boil the water with the frozen ribs.

[Papa Tom]

He boiled his ribs......he he boiled his ribs..........good idea.

[DATsBBQ]

I find I have foil around the edges when I food saver ribs or else the bones prick little holes in the bag and it loses it seal. Just thought of a good joke but little ones might be reading. Something about a Harley....

[Sterno]

Three hours low and slow on the kettle with apple wood - perfect!

I got like 400 pics of the party ... coming soon - now I have to sleep (5am..)

Thank you all for the great tips - we had the best party ever!!!

Sterno

[JamesB]

Glad it all worked out for ya! Post the pics when you get rested...