I need to slow roast 10 racks of ribs at a time

Look into the inverse-square law and make a BBQ stadium!

practice makes perfect. id gladly be your guinea pig taster. yum yum

Can I come over to your house?

Go get 2 cheap electric smokers for 250 each. You can use them to smoke or just maintain temps and it's 1/3 of what you're looking at. You can get them from amazon or some other chinaman.

Me and DocOc



Oh my gosh, yes...



Come on over! Beer's in the fridge ;)



I forgot to add that I need these suckers to roast "slowly" as quickly as possible.

Thus the need for (ideally) a pressure oven.

OP not sure if this is helpful but you can buy vertical racks for ribs, five racks at a time. Here's one example:

[link to www.lowes.com (secure)]

Thanks... That looks useful

Good luck!

You don't need a smoker...a regular oven will do. I assume you are talking about baby back ribs.

Remove silver skin from the inside of ribs before you do anything.

Place a rack of ribs in a double layer of aluminum foil face up. baste with Sweet Baby Ray BBQ sauce and add 1/2 cup chicken broth under the ribs.


Wrap tightly and do the same for all ten racks.


Put 1 oven rack 1 space above the center of the oven and the other oven rack one space below center. you need this space for air circulation. Heat oven to 300 degrees and put 5 wrapped packs of ribs on the top rack and 5 on the bottom rack.

Bake for 1 hour then switch the top ribs to the bottom and vice versa.

Bake another hour.

After that hour unwrap ribs and expose the tops so that the bbq sauce can carmelize. Baste the ribs with bbq sauce every 15 minutes for one hour.

They will be finished and ready to fall off the bone.

Last Edited by Templar Knight on 02/10/2019 07:34 PM

I don't like it. See how much a Smokaroma pressure cooker/smoker costs. They'll do 45lbs at a time or 90lbs in their big one.
Is this a one time deal, or do you plan to continue doing it?

Try Oklahoma Joe's smokers
[link to www.oklahomajoes.com (secure)]

Will pin you in hopes that BBQ Boy shows up. He will have good suggestions.

Mr. LJS has the Longhorn Combo

Yes...



That sounds soooo freaking awesome. I will have to run some tests.

Q: Stacking the ribs 5 to a stack doesn't make the inner racks cook too slow?

Q: Can I do this in a larger oven with like 4 or more 5-packs of ribs? Like a vertical commercial oven?

Q: It seems that by far the hardest part for me will be the last hour of caramelizing. Is there a way to make that less attention-requiring?

this pig ribs or cow ribs???

It will be pig and some lamb as well.

lamb? goat?

which furry animal are talking about ffs?

Don't know about roasting... But a couple of Pit Barrel Cookers could do it. Would be slow cooking over charcoal.

Pit master here. You just need a damn good smoker and 4 hours of cook time.

Kosher salt, basil, and lemon pepper rub. 225 degrees. Make a slurry with 3lb of brown sugar, 1.5 quarts of water, and half a cup of lemon juice and chill. Once every hour of cooking take your ribs off the rack and dunk them in the slurry. Cover the entire rack. Once the bones start to stick out around the fourth hour dunk one last time and wait for that to tacky up. If the ribs have a nice flex to them without breaking they are ready.

This method won 3rd place at Memphis in May 2015. Cackle and Oink was our team.

You’re welcome.

o okay!

mmm... you ist mein bruder

have a west african friend who hates on pig, i stopped being his friend

This...with the smaller ones, you will have to cut the racks in half but plenty of room for as many as you need. You need 6-8 hours though in each smoker. Any mustard rub with apple juice in foil works well. If you are low on time, buy a bunch of instapots and you can have a new batch every 45 minutes but they will not be smoked. You might be able to fill the pot with smoke and put liquid smoke in apple juice as the liquid. Have not tried that - might be a disaster or might be brilliant.

Good luck and make sure you taste often as you cook!

Guinea pig ribs may be tasty but I don't think it will take long to cook them,

Nacho daddy has really good points except DO NOT put bbq sauce on your ribs and DO NOT cook them in foil.

Wrap them in foil individually as tight as posible, turn on the oven at 250 degrees, for 3 hours. When they’re done take them out cover them in BBQ sauce turn on The boiler and let them broil for 5 minutes until the sauce chars to your liking. Best ribs ever, meat will fall off the bone. You’ll thank me later.

Mr LJS has excellent taste in his selections.

Okay, this sounds beautiful.

However... if the 4 hours are required, is there a way you can think of to make a massive multi-rack cooker? Like 10 or even 20 racks in that same 4 hours?

Maybe the only real requirement is to keep the entire oven at a steady 225deg?

When I hear someone say cook your ribs in the oven I turn my ears off. That ain’t bbq man. Sure it’s food and I’m sure it’s good, but it ain’t bbq without smoke.

I know why not in bbq sauce but why not in foil for the last hour? Seems to make a difference in the moisture.

No doubt you will shell out money for a smoker that has enough space for 10 racks. That being said if you do have the ability to do this then it does not change the time. The most ribs I’ve cooked at 1 time was 37 racks in an Ole Hickory brand smoker. That’s a huge machine though.

I smoke mine in a smoker by master built. 3 2 1 method, 225 3 hours of smoke, then foil them with apple juice 2 hours, then take apple juice n rendered fat mix honey ketchup n peach white balsamic vinegar for my sauce. 1 hr 225 to firm back up.