oven cooked ribs 3-1-1

Unknown

I don't have the capacity to cook enough rib slabs on the bge.....so I am going to do the old 3-1-1 in the kitchen oven...question..on the 3 hour cook, indirect, should a just lay a piece of foil over the ribs or leave open to the 250 degrees? thanks,

thirdeye

nodock,[p]Do you have enough time to at least stagger the cook and get the ribs on the cooker for an hour or so before going to the oven? It will give them some flavor.[p]Anywho, for the oven, just lay then on a rack in a baking pan for a few hours, then do the foil step, then unwrap and back into the oven. If you are saucing, ramp up the oven in the last few minutes and add sauce.[p]~thirdeye~

stike

nodock,
someone a while back had a pic posted of about 20 racks standing on edge, packed in nice and close. you could prob'ly get them on...

tach18k

nodock,
How many ribs do you plan on cooking at one time, you should beable to put 4-6 racks in a large at one time. I did 15 racks a month ago for a party, should not be a problem.[p]
or this way[p][p]
[ul][li]http://i7.photobucket.com/albums/y252/tach18k/ribsnrack.jpg[/ul]