British BBQ Society Forums

I obviously have been talking about my bbq's too much a tomorrow I have been set the task of feeding 6 adults and 9 kids so got the following and am still trying to work out all of the times;

two racks of beef ribs that are on right now at 225f but the internal probe is already at 165f and I am worried that I over calculated the time required (I figured 12-14 hrs as the were quiet chucky and the five rib rack);


I then have two chickens, 4 large baby back racks, and two large spare (that I cut St Louis style and will cook the rib tips as well) to try and get done from early tomorrow morning.


I am hoping that the chicken and baby backs will take 4-5 hours and the spares will take 6ish.

I am just concerned by how quickly the beef ribs rose in temp - any guidance on how long I should expect them to take?

I've never cooked them for more than 6 hours but that's at 300f. I think Ed from Bunch Of Swines has cooked them for around 12 hours but at a lower temp.


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RobinC wrote:I've never cooked them for more than 6 hours but that's at 300f. I think Ed from Bunch Of Swines has cooked them for around 12 hours but at a lower temp.


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Yeah I saw a few recipes showing 6-7hours but all at higher temps. I am trying to get everything done at 225-235f.

After all of that worrying that they would over cook in the night the beef ribs are sitting at 176f internal temp - so a little slower than I had wanted.

I have put the spare ribs in a rack on the top shelf of the WSM and moved the beef to the bottom shelf. I have also realised that a 47" WSM just isn't big enough for what I want to do so had to get the kettle out as well to do the chickens and am struggling to see where the rest of the ribs are going to fit in....

Don't forget you can always use foil to move the ribs a long a bit if you want. tbh I would cook the chicken over a higher heat anyway, personally I like crisp skin.

Ribs - you could stack them and rotate the stack periodically. I've done that on big cooks. You sacrifice some of the bark.

RobinC wrote:Don't forget you can always use foil to move the ribs a long a bit if you want. tbh I would cook the chicken over a higher heat anyway, personally I like crisp skin.

Ribs - you could stack them and rotate the stack periodically. I've done that on big cooks. You sacrifice some of the bark.

Yeah I ended up foiling all of the ribs (the beef after about 10 hours, the spares after 3 and the babies after 1.5-2). The couldn't control the heat on the kettle that well and just had a meat probe in the top of the lid which said I was cooking at ~300-330f. It worked out pretty well in the end, especially the beef.



a parade of chickens...


Beef was awesome;


and there was plenty or everyone

Those beef ribs do look good