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02-02-2007, 11:45 AM
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#1
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Assistant Cook
Join Date: Sep 2006
Posts: 24
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Super Bowl ribs
We are planning on having wings and ribs this weekend for the super bowl. My question is....what is the best way to cook a large quantity of ribs? Meaning 5-10 racks. It is too much to fit on my friends webber grill. He does have a multi-level smoker that we thought of using.
Should we start in the oven to get them going nice and slow and then transmit to the smoker or grill? Can you stand them on end to make more fit in the smoker?
Any tips would be appreciated.
Thanks,
Tim
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02-02-2007, 11:59 AM
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#2
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Sous Chef
Join Date: Apr 2005
Location: MD, USA
Posts: 541
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i always par-boil mine in beef broth for about an hour and then finish on the grill.
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I hated going to weddings. All the grandmas would poke me saying "You're next". They stopped that when I started doing it to them at funerals. 
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02-02-2007, 01:06 PM
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#3
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Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,494
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Redetolearn..
Check out the threads My First Smoking Experience and also My Second Smoking Experience There are some great ideas/tips there.
My opinion would be that many ribs on a large Weber would be to crowded!
2 or 3 slabs might work....Ribs do not need to be crowded..Air/heat/smoke need to be able to move freely.
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02-02-2007, 02:39 PM
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#4
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Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,494
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{{{{{{{{{Kitchenelf}}}}}}}}}
Thanks!!!
Happy Now Am I....
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There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
Kool-Aid...Think Before You Drink
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02-02-2007, 09:16 PM
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#5
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Senior Cook
Join Date: Dec 2005
Location: Federal Way, WA
Posts: 114
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Rib racks will let you do 8 racks at once or you can roll the ribs (ribs touch end to end of the rack) stand as many rolled as you can and lay ribs flat on top of the rolled racks.
Jim
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02-03-2007, 08:23 AM
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#6
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Sous Chef
Join Date: Dec 2006
Posts: 905
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Par boiling just sucks all the "life" (called meat juice) out of ribs. Wrap in foil and bake at 300* for 2 hours. Then cut into 3-4 rib portions, slather with sauce and crisp on the grill.
Or put in one layer on baking sheets with sauce and roast at 400* until crisp and brown and crunchy.
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02-03-2007, 12:48 PM
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#7
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Executive Chef
Join Date: Apr 2004
Location: Johnstown, Ohio
Posts: 2,525
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I have a TNT method that works well but it sounds kinda funky. Remove the membrane from the bone side of the ribs and slather both sides with yellow mustard and brown sugar. Wrap in aluminum foil and bake at 325 for about two hours. Wipe the mustard residue from the ribs and finish on the grill, if you so choose. There's something in the mustard that makes the meat fall off the bone but does not contribute a mustard flavor.
I know, it's cheating in the worst way but somtimes you just gotta do what you gotta do.
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02-03-2007, 04:09 PM
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#8
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Senior Cook
Join Date: Dec 2005
Location: Federal Way, WA
Posts: 114
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Mustard will glue the rub but there is not enough vinegar or time to make ribs fall off the bone, that is done by your cooking in foil at 325 for about two hours. They would fall off the bone without the mustard.
Jim
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02-03-2007, 06:54 PM
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#9
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Executive Chef
Join Date: Apr 2004
Location: Johnstown, Ohio
Posts: 2,525
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jminion, if what you say is true, I need to have a discussion with my cousin as to why I'm smearing my ribs with mustard.
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02-03-2007, 09:54 PM
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#10
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Sous Chef
Join Date: Dec 2006
Posts: 905
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I agree--have the discussion with your cousin--but jminion is correct. It's the time and temp that is doing it. ;O)
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