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Maximum spare-ribs?

greggsegggreggsegg Posts: 31
edited 6:03AM in EggHead Forum
I was volunteered to cook spare ribs for a couple days at a church function! Seen pics of multiple baby backs but was curious if anyone has loaded up large-egg with spare ribs! I've gotta and am gonna cook 30 lbs Friday and Saturday! Will I have any trouble? Any secrets? Thanx I will check back tomorrow!! good cookin,gregg

Comments

  • GreggsEgg,
    My suggestion would be to smoke them for a few hours on the egg then wrap in foil and finish in the oven, load new ribs into egg and repeat.[p]I don't think your egg is gonna hold 30# of ribs effectively. I know I have seen quite a few racks in the egg at one time ... heck one was so crammed full I don't think the egg could breath. But I would employ your oven and a good cooler to keep things warm.[p]My 2 cents.

  • Smokin JoeSmokin Joe Posts: 441
    GreggsEgg,
    I did 15 racks of babby backs in two shifts for a Saturday afternoon party - 8 racks first and 7 racks second. No difference for you except you are doing spares. [p]Here is what I did: Friday AM lit the egg & smoked (indirect cook) the first 8 racks for 5 hours and put into a deep pan & wrapped in foil. Friday afternoon smoked the second 7 racks for 5 hours, added them to the pan with the other ribs & covered with foil. Had to run a few erands and go out to dinner. I kept the egg running low the entire time while I was out & about. When I got back around 10:30 PM I removed the plate setter, added some lump and cranked it up to 450* and charred (for texture) all 15 racks for about 5-7 minutes per side with the dome open - placing 3 racks at a time on the cooking grid, wrapping them in heavy foil after they were charred and putting them in a cooler with towels. Kept them there overnight and around 8 am on Saturday I put them in a 200* pre-heated oven for about 30 minutes. They were still very warm from the night before. After about 30 minutes I began taking out a rack at a time cutting the ribs into two or three rib pieces and individually wrapping them in foil, put them into a cooler with heated fire bricks and some moist tewels which lined the bottom and they stayed hot for about 4-5 hours. Their texture were great, they were moist and they came away from the bone with a little tug. I'm not a fan of the fall off the bone rib so it was what I was looking for. I was very satidfied with them considering I had to hold them for a long time. Those who ate them asked when I was going to open up a restaurant.[p]I think by putting them in the deep pan with foil I accomplished a similar effect of wrapping them in foil and keeping them on the egg for an hour - steaming them. [p]Some modifications you can do - after charred they can go into the fridge and you can heat in the oven longer to get them hot again. Not sure you need to cut into 2 to 3 rib sections, but for me I wanted keep them hot for a while because I knew they were not going on a buffet type line. I knew that people would be eating at different times so I needed to keep them hot for a while and I didn't want people handling them too much. That gave me the piece of mind that the first few ribs were as sanitary and the last few ribs.[p]HTH Joe

  • greggsegggreggsegg Posts: 31
    Smokin Joe,
    Thanx for ideas, I'm sure it'll all come out great! I was just curious if anyone had maxed out with the spare ribs! Good Eggin, I'll let yall know if anyone wants me to open a restaraunt!

  • Smokin JoeSmokin Joe Posts: 441
    GreggsEgg,
    Good Luck! Let us know how they turn out. Joe

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