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tlinville
Joined: 21 Nov 2009
Posts: 5
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 Posted: May 30 2010 Post subject: A few baby back rib questions.... |
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| I kinda got voluntered to cook some ribs for the family tomarrow. No problem i just haven't cooked more than 2 or 3 racks at a time. So the question is as long as i keep my temp up the cooking time shouldn't change right. What i mean is if it takes one rack 4 hrs to cook it will take ten racks four hours as long as the temp is good. I am prolly just stressin about it but i want it to turn out good. |
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mtrammel
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Joined: 24 May 2009
Posts: 423
Location: Covington, GA (Greater Atlanta)
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| Posted: May 30 2010 Post subject: |
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IMHO...dont try to cook by time. Cook by internal temp of the food and you can never go wrong. If you're not set up for checking internal temps, just keep an eye on it. You're basically right that it shouldnt massively change the cook time...
and WELCOME to the Ring!
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Beertooth
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Joined: 03 Nov 2007
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Location: Central Washington
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| Posted: May 30 2010 Post subject: |
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It should take roughly the same amount of time as long as there is not a lot of overlapping of the meat. There will be a bit of extra time with all that cold meat going into the cooker so maybe sit them out at room temp for a bit before going in the smoke.
Just give your self a little extra time and do like you always do. We are our own worst critics. Everyone will love them! 
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Oregon smoker
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Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: May 30 2010 Post subject: Re: A few baby back rib questions.... |
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| tlinville wrote: | | I kinda got voluntered to cook some ribs for the family tomarrow. No problem i just haven't cooked more than 2 or 3 racks at a time. So the question is as long as i keep my temp up the cooking time shouldn't change right. What i mean is if it takes one rack 4 hrs to cook it will take ten racks four hours as long as the temp is good. I am prolly just stressin about it but i want it to turn out good. |
Welcome to the ring!
It shouldnt take any longer as long as you maintain the same temps as normal.
You are putting a larger cooler mass of meat in at one time. So in short you should have a larger fire gong in anticipation of this. Keep at least 1-2" of room around the racks so you have even air circulation/cooking. Your fuel consumption is probably going to double, so keep that in mind and dont be surprised. |
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3StratMan
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Joined: 02 Feb 2009
Posts: 142
Location: Wayne, Mi
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| Posted: May 31 2010 Post subject: |
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Definitely agree with Oregon smoker. It's all about the air circulation. Keep a couple of inches of space between each of them. As long as the slabs have plenty of room for the warm, smoky air to move around them, the cook time will be the same for 1, 3, 5,..18.
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