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

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

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.

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

Well my slurry keeps that moisture in for you that and maintaining the right temp. Amazing what 5 degrees difference can do to your meat.

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.

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

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.

Does it have to be cooked at the event? Is this a competition or are you just feeding a bunch of people? If you're just feeding, you could precook wrapped in foil in your oven, and possibly use a few neighbor's ovens. Finish off at the event with a few propane grills to caramelize sauce and reheat.

I did this for a retirement party but instead of ribs, I cooked up 250+ bacon wrapped chicken legs. Huge success.

Does it have to be cooked at the event? Is this a competition or are you just feeding a bunch of people? If you're just feeding, you could precook wrapped in foil in your oven, and possibly use a few neighbor's ovens. Finish off at the event with a few propane grills to caramelize sauce and reheat.

I did this for a retirement party but instead of ribs, I cooked up 250+ bacon wrapped chicken legs. Huge success.

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.

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.

I like the sound of this...what form does the "peach" take?

Thanks in advance!