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20 Racks of Ribs
The Naked Whiz
Posts: 7,777
The Naked Whiz
Comments
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The Naked Whiz, apparently he didn't know that it couldn't be done.
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The Naked Whiz,[p]That's amazing! How'd they turn out?
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The Naked Whiz,[p]hmmmmm...why am I getting a little red X instead of a photo, when clearly its working fine for others?
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The Naked Whiz,
My mouth is watering, I keep trying to pull a rib out of my moniter...
Guess you know what I will be doing Sunday. Any tips?
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Smokey,
They came out (AWESOME)
I really like Q'ing and for someone to say its not possible, maybe the jokes in their cooker. But they were really tender and quite flavorful, the pic is about 4 hours into cooking, and I'd suppose I know what I'm doing,
I am a Certified Executive Chef for 10 years now.
CEC certification comes from American Culinary Federation. Its a club that covers all of the U.S. for us chefs that want to become certified in our field.
BTW.........your a great buncha guys and gals here....HONEST !!!..........and many thanks to Naked Whiz.
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The Naked Whiz,[p]Wow, that's almost a "put out the fire" level of ribs! Which leads me to a thought for an invention for some industrious young chap out there - the "20 racks of ribs" cap to snuff out your Egg when done cooking![p]Burgers with Cow Lick and Port Wine Cheese (???) are on the docket for me when I get home.[p]Later,
Cornfed
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wil, I read enough to find out that you did them low'n'slo for 6 hours. What other details can you share? How did you prepare them? What temperature did you use for your low'n'slo? Any rubs, sauces or other secret ingredients used? Inquring minds want to know. They sure do look good.
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The Naked Whiz,[p]Holey Cow! I can honestly say that I've never seen a photo like that before....... it took a few seconds to realize what I was looking at. Amazing.[p]'Dang' is right, wil.!....... Though it looks like you could probably shoe-horn another rack or two on the right side. :~)[p]John [p]
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RG,[p]Are you using an old web browser? I had the same problem when I was using netscape 4.7--people were raving about pictures I couldn't see. But internet explorer 5 and netscape 7.0 (which I updated to) has been working like a charm.
If that's not it though, I haven't a clue.
--Aron
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Wise One,
rubbed ribs with cheap yellow mustard and let 'em sit for 2 days, fired up grill to 4oo degrees,sprinkled a little rub I made (in picture) and set them in their nest, as the meat cooled off the grill a little, i adjusted the heat to about 275 degrees, kept it there for 6 hours and 15 minutes.Every hour as I swayed them from left to right, I lightly sprinkled more rub (lightly cause it has brown sugar in it)each time. When finished I brushed a Thai basting sauce on them and let them rest for about 1/2 hour before serving them.The thai sauce had some cilantro and jalapeno's blended in. Just added a sprinkle of seasame seeds for added texture and Voila !!!
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The Naked Whiz,[p]Wow...so I guess with a grill extender it is possible to get 40 racks on there, which almost answers my question from a while ago.
[/b]
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wil,
FANTASTIC is all I can say. Wish I would have been there to see the cook and fest.[p]CWM
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The Naked Whiz,[p]Wow! I'm speechless... That's a lot of ribs...[p]Ryan
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wil,[p]What rub in the picture? I can't read the can...is that what you mean/[p]Kurt
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wil,
Just curious, what's your day job over in Lafayette? Maybe I should've eaten at your place this week!
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Kurt,
yes Kirk, the rub is my personal concoction
G'rilla Shaker
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The Naked Whiz,
I'm beginning to think that maybe I should have doctored up the photo and made it look like I cooked them! I'm inspired now to try cooking more ribs at one time. I'd like to have a ribfest for some friends.[p]TNW
The Naked Whiz -
Aron,[p]Must be...that was at work, and it works fine at home. I dont know what we're on at the office, but I'm sure it isn't the most updated version.
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The Naked Whiz, Hey!!! I demand a recount. I "only" counted eighteen racks!!! [p]Great pic, Wil!! How many do you think will fit on a medium?
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wil,
And I can vouch it is very very tasty.....I've enjoyed it on all types of foods!!
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impressive--I immediately called the wifey and asked her to take the ribs out of the freezer. thats my weekend inspiration.
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Thats the pic I was looking for. Thanks.
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To the guy who smoked these ribs: did you use the deflector and a grate? I am trying 15 racks of baby backs this week, have a large green egg. I don't want to lose any!
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@saccook Whatever happens post some pics!
South of Columbus, Ohio. -
Ok, folks....Steve down here in AZ. I am loading up my large egg Wednesday of this week(18 Dec) with 15 racks of baby backs that I am smoking for a Veterans group called POINTMAN. The group is veterans from Vietnam and from the Afghanistan and Iraq wars as well. I use chunks of Mesqute I get here in a 40LB bag, plus I have freshly cut Chilean mesquite i add for a more sweeter smoke. I will take many pics and post, expect this to start early thurs morning the 19th of dec, 2019.
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and just how do I post pics?
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You do realize this post is from 2003 right? I'm sure in the last 16 years he has come and gone from this place. In fact, i bet this was an archived post from the greeneggers forum of yesteryear!!saccook said:To the guy who smoked these ribs: did you use the deflector and a grate? I am trying 15 racks of baby backs this week, have a large green egg. I don't want to lose any!
but, yes, you will definitely want a deflector and a grate and to start a new thread to get comments and suggestions and so we can see PICTURES!!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
I would have thought he used a platesetter too, but apparently not... see Spring Chicken's post in this thread...Thatgrimguy said:
https://eggheadforum.com/discussion/819570/20-racks-at-one-time
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Wow, very cool!! I definitely didn't expect that!Carolina Q said:I would have thought he used a platesetter too, but apparently not... see Spring Chicken's post in this thread...
https://eggheadforum.com/discussion/819570/20-racks-at-one-timeXL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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