I'm a rib foiler. I usually use a 3 hour in the smoke, 2.5 wrapped in foil, and .5 out of the foil in higher heat for my rib method.
I normally cook 3 or 4 slabs of ribs at a time, and the work isn't TOO bad.
However I'm planning a cook where I'll need to cook 15 or more slabs of ribs.
I'm wondering if I can put multiple slabs in a large foil pan with the liquid and achieve the same result?
I understand that the slabs on the bottom will probably get softer than the others - but will the ones on top at least benefit from the braise?
Any experience with this?
I really don't want to foil each and every slab of ribs.
Can you cook the ribs ahead of time? If you can I would skip the 30 minute firm time until just before serving time. You can stack multiple racks on top of each other and rotate them on a grill.
all the ribs will be vacuum sealed and frozen
Can you do it in waves like five at a time? Since you are just going to vacuum and freeze them anyways. How do you plan to cook them?
i'd rather not do it in waves, i don't want to waste time and wood and fuel (and foil)
they'll be cooked on the smoker
when i'm done, i'll cut them in half, vacuum seal them, freeze them.
the customer who buys them will reheat them by putting the bag in a pot of hot water for 15 minutes.
St. louis or babys? Please share the process when you do them. Can you fit all 15 in one kettle with the stacker? I was thinking you were going to use at least two smokers. That's why I mentioned doing it in waves.
baby backs.
i have the full cajun bandit.
i'm planning on putting 3 racks on the top grate, then flipping an extra grate upside down over it and putting another 3 there, and then add ANOTHER upside down grate for 3 more
then i'll put the stacker on. add 3 slabs, an upside down grate again, and another 3 slabs.
i know it sounds ridiculous, but i've done 9 this way once before. :)
It should work just fine. I have seen ribes stacked on top of one another, just piled up. I think I would try that where you need to add another grate, unless you are planning on saucing them. BTW, what kind of wood are you adding for smoke?
my question is specific to the foiling part.
instead of wrapping each slab in foil (that would suck), can i put 4 or 6 slabs in a foil steamer tray and put the liquid in there (and cover the top)
Quote from: Troy on August 07, 2012, 12:36:23 PM
my question is specific to the foiling part.
instead of wrapping each slab in foil (that would suck), can i put 4 or 6 slabs in a foil steamer tray and put the liquid in there (and cover the top)
Yes Troy you can! I would do a trial run on a rack first though.
OK Larry and Brian, your posts are "Removed" Just used the button to remove.
Just did it to see if it works.. Sorry if anyone thinks I abused the power.
Troy, dou you have th pans to use? Why not foil 2 slabs per package?
I think too many will give you uneven cooking results.
I would lay out however many sheets of foil i needed ahead of time, then take them off foil and stack them "Lincoln log" style, Harry Soo from Slap yo' Daddy BBQ does it this way when he competes.
Quote from: 1911Ron on August 10, 2012, 10:12:30 AM
I would lay out however many sheets of foil i needed ahead of time, then take them off foil and stack them "Lincoln log" style, Harry Soo from Slap yo' Daddy BBQ does it this way when he competes.
i do that now, i'm just reluctant to use one sheet for every slab of ribs. it's kind of a pain, and it's a lot of aluminum foil too.
Here are 11 foiled racks.
http://tvwbb.com/showthread.php?35126-11-racks-of-ribs-and-a-pizza-random-I-know