How many?

[Jocool]

How many racks will you cook on a 22? I have 7 racks and want to do them on Sunday.  And I was considering firing up 2 grills to get them done.

And if I wanted to rub them and cook them for about 4 hours, what temp would you guys be aiming for?

[LightningBoldtz]

I have done 3 with ease, you could do for on one grill.

[Troy]

Only four hours?

285 for 2 hours
325 in foil with liquid for 1.5 hours
325 for remaining thirty minutes
 Good luck

[Troy]

Use a rib rack when they're not in foil.
Could probably do six, but rack closest to coals is going to char

[Jocool]

Only four hours?

How long for? I have time. I just threw up that number. Bear in mind, I've not cooked a lot of pork ribs.

[GC8]

I have done 4 on a 22" using a rib rack...I could have maybe done 5, but I think 7 is out of the question.

[Troy]

Only four hours?

How long for? I have time. I just threw up that number. Bear in mind, I've not cooked a lot of pork ribs.

I usually do 6 hours at 225.
3 in smoke. 2.5 in foil with nectar and juice, 30 minutes higher heat to set the glaze.

[G$]

And Jo, make sure your fire is clean (as always) Ribs will soak up white smoke very easily.

[1buckie]

 Are they the slightly more angular cuts we're used to seeing there in OZ?

Maybe two kettles, but depending on wrapping & glazing, which you've already got good guidance on above, maybe even three.....I like to keep things flat......rib racks work but are kinda hard  when there's liquids in foil, etc.

If they're big, two per :



if they're cut smaller width, three or even four with racks :
(I've seen a guy do 9 of these on a WSM, but the coals are not right close like a kettle)



the smaller width, 4 to 4-1/2 hrs.........big ones up to 5-1/2 hours + like Troy says....at about 250~265F

Bend test for doneness :



What are they cut like & what kind of setup are you comfortable with?..... helps us help you !!

G$ is right on, too.....run clean & do as little fiddling as possible......

[Jocool]

I've had a better look at them and they aren't as big as what you have shown Buckie. If I lay them on the grill, I should get 4 on there without going over where I would bank the charcoal. They are a kinda triangular cut.

I spoke to Hogsy earlier, and I kinda got the impression that I could stand 4 in a rack and use the snake,  and the other three could go on a second kettle, also utilising the snake. I know I can get to and hold about 250F without too many dramas. That then leaves the brined corn on the cob which will necessitate a third kettle.

Lucky I have a few I guess.

Wow....juggling three snakes. Is this some kinda record?

[Jocool]

Oh and I won't be foiling. I'll just do them low and slow for about 5-6 hours and I might sauce a couple of racks. But the majority will be served with sauce on the side.

[1buckie]

"Lucky I have a few I guess.

Always good to have, yes.....plenty of kettles on hand at all times !!!!!

"Wow....juggling three snakes. Is this some kinda record?

When you go to take your solo....just remember to breathe....you'll do just fine.......