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How many racks?

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Bigger
Bigger Posts: 15
edited November -1 in EggHead Forum
Ok. So, 15 or so folks comin' over on Saturday. Leaning towards Baby backs. How many racks should/can I do? I've got a large, will use a plate setter and drip pan. Can also put a second grate on top, and separate it with a few bricks. 6 racks, 9 racks???
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    20racks.jpg
    <p />Collard Greens,[p]Twenty.[p]TNW
    The Naked Whiz
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  • Unknown
    Unknown
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    Collard Greens,[p]In my large last week did 2 beef on bottom grate and 3 Babys on top large grid. indirect with plate setter legs up and drip pan 1/2 full water to keep grease from smoking and adding bitter flavor. Used 1/4 pieces of fire brick and had 3 legs. Check the vertical clearance for the top grid before it is hot. Split the ribs in half and they fit fine. got a litle cozy, but you should be able to do 6-7 easily with some overlap.l

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  • stike
    stike Posts: 15,597
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    The Naked Whiz,
    dems is 20 slabs![p]that = 60 racks!
    holy moly dassa lotta ribs
    ed egli avea del cul fatto trombetta -Dante
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  • Big'un
    Big'un Posts: 5,909
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    The Naked Whiz,
    That is a thing of beauty!! Give me a napkin...and stand back!
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  • mb168
    mb168 Posts: 265
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    The Naked Whiz,[p]Don't even need to close the lid, nothing is squeeking up through those cracks!!!
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  • Bigger
    Bigger Posts: 15
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    Richard Fl,[p]It fed everyone? I've heard 1/2 rack per person - so I'd need 9 racks to be safe...it'll be crowded But, the more the merrier - especially if it's ribs.
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  • stike
    stike Posts: 15,597
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    Collard Greens,
    i find that 'normal' crowds (men/women) works out like this (if you have other food, slaw, hors d'oeuvres, etc.):[p]take one one whole slab, trimmed it st. louis style, and cut into three racks. the average person will eat two racks along with whatever else you are serving. you will have the trimmings left over, but i usually am full from eating the trimmings before i even sit down for the ribs themselves. hahaha[p]if you serve the trimmings as well, i would actually figure one whole slab (trimmed and cut into three racks) for TWO people, assuming again that you serve other food.[p]
    ed egli avea del cul fatto trombetta -Dante
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  • City Slicker
    City Slicker Posts: 95
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    The Naked Whiz,
    I am never posting a pic of a lowly 3 racks ever again. I would love to hear the story of this cook in some detail while my head is still shaking from side to side :)
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
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    DSCN1605.jpg
    <p />Collard Greens,[p]I did thies three on top and three on the bottom Recipe to fallow.
    My Best,
    Ross
    [ul][li]http://playingwithfireandsmoke.blogspot.com/[/ul]
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  • Cap'n
    Cap'n Posts: 72
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    Collard Greens,[p]Welcome to the forum bud - nice choice of a handle![p]I usually guage it by 3 people per slab - and add one for taking to the neighbors (or pulling the meat and saving for later)[p]Cheers,
    Cap'n
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