Technique for Large Rib Party

Q: I've done some limited smoking in the past, now have committed to smoking pork ribs (baby back for the most part) for a party. I am somewhat nervous about this responsibility, as I've never smoked this many ribs at one time before. I am nervous about maintaining proper temperature for this long a period of time. I wil be smoking approximately 8-10 full racks in one session. My smoker, although large, isnt that large. I guess I will have to do this in a couple of sessions, wrap the completed ones in foil and refrigerate until the day of the party, and then re-heat in the oven, or on the grill. In the past, I have occassionally burned the marinate in the smoking process, do I guess to having too high a heat. My smoker has both a chimney, and an access door on the side, and I try to maintain constant temp by opening and closing these dampers. Any hints?

A: Your Rib Issue:

I understand your apprehension about getting them done and making sure they turn out great for your party. First off cooking them a day ahead should be ok if you need to do that but I think I have a plan that will work out great for you..

I recommend trying the 2-2-1 method for them which may allow you to do them all at once. In this method you would smoke the baby backs for 2 hours and then wrap in foil and cook for 2 hours. You would then unwrap and finish cooking for an additional hour.

I am thinking, while some may frown at this, a good way to get this done would be to smoke say half of them in the smoker for 2 hours or so and then wrap and cook the next 2 hours in the oven (since the smoke is not an issue at this stage. While that batch is in the oven you would smoke the next batch of the ribs in the smoker.

As the 2nd batch is ready to come off the smoker and go into the oven, the 1st batch is now ready for the last stage which is an additional hour unwrapped in the smoker.

That last hour is where you glaze if you want them to be "wet" ribs.

To get a better idea with a little more detail on the 2-2-1 method also known as the 3-2-1 method for spare ribs you can read more at:

http://www.wyntk.us/food/3-2-1-rib-method.shtml

This method is known for turning out super tender ribs that are extremely tender.

Settings on your smoker:

You really need to try to maintain about 225 degrees or maybe 240 at the most. Keep the damper on the stack or chimney open at least 3/4 of the way to allow the smoke to exit without getting stale and reduce the risk of creosote.

The air intake on the firebox can be used to control the temperature on a very minor scale but you need to try and build a small enough fire that will maintain the correct temperature with the intake open about half way. Then you can open/close the intake a little to raise or lower the temp as needed. Be sure to not close the intake all the way or it will stop the airflow and create creosote on your meat.

This is not as easy as some folks make it sound and requires some practice to get good at it but it will produce the best smoked meat and will keep the most consistent temperature in your smoker.


Visit Smoking-Meat.com and WYNTK.us for hundreds of great tutorials and guides on smoking meat.

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