I did 7 racks yesterday , tight squeeze on my Large . I setup the inverted plate setter and had a rib stand. Rubbed the ribs with Bad Byrons. Cooked at 250 for about 1:30 and then basted with honey and cider vinegar. Cooked another 1:30 and then sauced. They were good but not as tender as I hoped. I had too many to do the tent , juice cook . Did I over cook or under cook? Or will they not be fall off the bone unless you tent for moisture?
I need to find the pans for this.My foil pans were too big or too small. Also a tiered rack will need to be here soon.