I need to slow roast 10 racks of ribs at a time | |
FeedYourHead User ID: 69911686 United States 02/10/2019 08:10 PM Report Abusive Post Report Copyright Violation | For all the master chefs on GLP (that's the glp specialty isn't it?) Quoting: Anymous Cowboy I need to know how to roast a lot of racks of ribs at a time. At an event... So, I am looking at this: [link to www.webstaurantstore.com (secure)] ...which looks awesome, but I have ZERO experience, and am hoping to elicit the pro-slow-raoster in all of you. Is there a commercial grade pressure-oven out there somewhere? Thanks in advance! Not to be a Debbie Downer but for a person who has never tried to smoke, NOT "roast" ribs (Your photo was of a smoker btw)for a large crowd is pure suicide. Smoking meats is an art and one that takes time to learn. The first thing you have to do is know how to buy the correct ribs. Unless you begin with the best raw product,everything else will be pretty much a waste of time. So much more into doing this successfully than anyone can give you in a few paragraphs here though and you are thinking of buying a $1500 rig? That you don't have a clue how to use? Why not just research and find the best bbq place in your area and order what you need far ahead of time OR just find a pit master that will bring their rig to your event and smoke them there for you? It would save you a lot of money, time and aggravation and probably your guests stomachs! Last Edited by FeedYourHead on 02/10/2019 08:20 PM Ask Alice when she's 10ft tall This is a battle for the future of civilization. If free speech is lost even in America, tyranny is all that lies ahead. Elon Musk |
tkwasny User ID: 75781181 United States 02/10/2019 08:14 PM Report Abusive Post Report Copyright Violation | 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. Quoting: rolltiderv2 DON"T get the digital controlled electric smoker. Get the analog controlled one. The digital one will not let you set the temp higher than 260 for cooking purposes other than smoking. Also when I smoke meat I like to put a black crust on the outside to finish it. Can't do that with the digital model. |
Sedi User ID: 77235032 United States 02/10/2019 08:14 PM Report Abusive Post Report Copyright Violation | For all the master chefs on GLP (that's the glp specialty isn't it?) Quoting: Anymous Cowboy I need to know how to roast a lot of racks of ribs at a time. At an event... So, I am looking at this: [link to www.webstaurantstore.com (secure)] ...which looks awesome, but I have ZERO experience, and am hoping to elicit the pro-slow-raoster in all of you. Is there a commercial grade pressure-oven out there somewhere? Thanks in advance! Not to be a Debbie Downer but for a person who has never tried to "roast" ribs (Your photo was of a smoker btw) for a large crowd is pure suicide. Smoking meats is an art and one that takes time to learn. The first thing you have to do is know how to buy the correct ribs. Unless you begin with the best raw product,everything else will be pretty much a waste of time. So much more into than anyone can give you in a few paragraphs here though and you are thinking of buying a $1500 rig? That you have a clue how to use? Why not just research and find the best bbq place in your area and order what you need far ahead of time OR just find a pit master that will bring their rig to your event and smoke them there for you? It would save you a lot of money, time and aggravation and probably your guests stomachs! Probably the most sane advice here. I ran quite a few test runs on my smoker before feeding others haha. |
overwatch User ID: 56518323 United States 02/10/2019 08:15 PM Report Abusive Post Report Copyright Violation | For all the master chefs on GLP (that's the glp specialty isn't it?) Quoting: Anymous Cowboy I need to know how to roast a lot of racks of ribs at a time. At an event... So, I am looking at this: [link to www.webstaurantstore.com (secure)] ...which looks awesome, but I have ZERO experience, and am hoping to elicit the pro-slow-raoster in all of you. Is there a commercial grade pressure-oven out there somewhere? Thanks in advance! Not to be a Debbie Downer but for a person who has never tried to "roast" ribs (Your photo was of a smoker btw) for a large crowd is pure suicide. Smoking meats is an art and one that takes time to learn. The first thing you have to do is know how to buy the correct ribs. Unless you begin with the best raw product,everything else will be pretty much a waste of time. So much more into than anyone can give you in a few paragraphs here though and you are thinking of buying a $1500 rig? That you have a clue how to use? Why not just research and find the best bbq place in your area and order what you need far ahead of time OR just find a pit master that will bring their rig to your event and smoke them there for you? It would save you a lot of money, time and aggravation and probably your guests stomachs! Probably the most sane advice here. I ran quite a few test runs on my smoker before feeding others haha. x2 |
Coast i.e. Patriot User ID: 73191545 United States 02/10/2019 08:16 PM Report Abusive Post Report Copyright Violation | 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. Quoting: Coastie patriot 73191545 I like the sound of this...what form does the "peach" take? Thanks in advance! We have a specialty olive oil and balsamic vinegar here in town. They have flavored balsamics. I am waiting to used the spiced pear they have too. Pineapple, raspberry blackberry. Tons of flavored balsamics, u can use as syrup for icecream too. The peach vinegar gives a lot of tang to the sauce and some sweetness. Got it! Sounds like perfection! Thanks so much! Now, I'm scheming the menu for the week....LOL!!! I just looked at the juice one time and saw all the fat and smelled the smokiness and thought ... I could make sauce with that and add flavor... Hope it works for you. |
Phillip J. Fry User ID: 73469502 United States 02/10/2019 08:27 PM Report Abusive Post Report Copyright Violation | |
Just A Tourist User ID: 77343982 Mexico 02/10/2019 08:29 PM Report Abusive Post Report Copyright Violation | A good dry rub, let sit overnight, applewood chips on the bottom, little cider vinegar and water in the drip pan, and your got falling off the bone tenderness if you let it go too long and it won’t break the bank. We’ve done 9 racks at a time on ours. I know you need 10 but seriously, the Orion is fantastic. [link to www.theorioncooker.com (secure)] |
Anonymous Coward User ID: 77170275 United States 02/10/2019 09:23 PM Report Abusive Post Report Copyright Violation | For an event I’ve done baby back ribs in the oven first Quoting: ~kpm~ I use a broiler pan filled with beer, Honey Brown, cover it in foil with a few hole pokes and steam the ribs for a few hours You can keep them wrapped in foil until the party or in a huge tin container Then at the party BBQ them with the sauce Steaming them in beer gives them the best flavor. My sauce is usually big bottle of Sweet Baby Rays, butter, garlic, soy and brown sugar Steaming them in beer sounds so awesome. I wonder if my food license will allow that??? Not likely... There is no stacking...you are laying the packets of ribs side by side. Quoting: nacho daddy The reason for the bbq sauce is to infuse the ribs with flavor. The reason for the chicken broth is to keep the meat moisturized. The reason for sealing the foil is to keep moisture in and provide a slightly pressurized cooking environment. The reason you switch the top and bottom packets after an hour is to make sure they cook evenly. The reason you cook the last hour with tops open is to build up a caramelized topping on the ribs by basting every 15 minutes. Thanks for the clarification. Yes, I had not heard of that. See if Orion makes one large enough (or has it in stock) ... as there is no need to slow roast if you don’t have to. Quoting: Just A Tourist 77343982 Convection meets smoker. Best ever. Seriously. +1 thanks! Not to be a Debbie Downer but for a person who has never tried to smoke, NOT "roast" ribs (Your photo was of a smoker btw)for a large crowd is pure suicide. Quoting: FeedYourHead Smoking meats is an art and one that takes time to learn. The first thing you have to do is know how to buy the correct ribs. Unless you begin with the best raw product,everything else will be pretty much a waste of time. I get that. Right now I do all beef franks exclusively. I totally lucked out on an amazing source of absolutely great franks. People will buy one and come back 1x, 2x, 5x... its awesome. So much more into doing this successfully than anyone can give you in a few paragraphs here though and you are thinking of buying a $1500 rig? That you don't have a clue how to use? Quoting: FeedYourHead hahaha... yes, actually. Why not just research and find the best bbq place in your area and order what you need far ahead of time OR just find a pit master that will bring their rig to your event and smoke them there for you? Quoting: FeedYourHead 1) I am selling, so I have to do the creating. 2) Finding another pit-master is probably a very good idea. 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. Quoting: rolltiderv2 DON"T get the digital controlled electric smoker. Get the analog controlled one. The digital one will not let you set the temp higher than 260 for cooking purposes other than smoking. Also when I smoke meat I like to put a black crust on the outside to finish it. Can't do that with the digital model. Yes, the black crust... my oh my, yes. I wish I could say... alas, that bots are watching. I am, after all, on GLP. I'm here for all my own paranoid reasons. A good dry rub, let sit overnight, applewood chips on the bottom, little cider vinegar and water in the drip pan, and your got falling off the bone tenderness if you let it go too long and it won’t break the bank. We’ve done 9 racks at a time on ours. I know you need 10 but seriously, the Orion is fantastic. Quoting: Just A Tourist 77343982 [link to www.theorioncooker.com (secure)] +2 for the orion. |
abeliever Members User ID: 77225891 United States 02/10/2019 09:24 PM Report Abusive Post Report Copyright Violation | You don't need a smoker...a regular oven will do. I assume you are talking about baby back ribs. Quoting: nacho daddy Yes... Remove silver skin from the inside of ribs before you do anything. Quoting: nacho daddy 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. 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? There is no stacking...you are laying the packets of ribs side by side. The reason for the bbq sauce is to infuse the ribs with flavor. The reason for the chicken broth is to keep the meat moisturized. The reason for sealing the foil is to keep moisture in and provide a slightly pressurized cooking environment. The reason you switch the top and bottom packets after an hour is to make sure they cook evenly. The reason you cook the last hour with tops open is to build up a caramelized topping on the ribs by basting every 15 minutes. This recipe sounds amazing. I’m going to try this too! |
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Anymous Cowboy (OP) User ID: 77170275 United States 02/10/2019 09:44 PM Report Abusive Post Report Copyright Violation | |
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catnahalf Deplorables assemble User ID: 71790446 United States 02/10/2019 10:23 PM Report Abusive Post Report Copyright Violation | Pit master here. You just need a damn good smoker and 4 hours of cook time. Quoting: Feerlyss 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. You can par-cook them first then smoke all at once. I make fall off the bone ribs. Family gatherings par cook with plenty of moisture early then smoke for 1-1 1/2 hour's. I don't have a tow behind the truck smoker. I just put them all into what I have a Normal family size smoker they all always come out Awsome. |
catnahalf Deplorables assemble User ID: 71790446 United States 02/10/2019 10:28 PM Report Abusive Post Report Copyright Violation | |
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Elucidated one User ID: 77363237 United States 02/10/2019 10:36 PM Report Abusive Post Report Copyright Violation | For all the master chefs on GLP (that's the glp specialty isn't it?) Quoting: Anymous Cowboy I need to know how to roast a lot of racks of ribs at a time. At an event... So, I am looking at this: [link to www.webstaurantstore.com (secure)] ...which looks awesome, but I have ZERO experience, and am hoping to elicit the pro-slow-raoster in all of you. Is there a commercial grade pressure-oven out there somewhere? Thanks in advance! [link to smokintex.com] 4years running almost every day uses smaller wood A++ |
Anymous Cowboy (OP) User ID: 77170275 United States 02/10/2019 10:57 PM Report Abusive Post Report Copyright Violation | You can par-cook them first then smoke all at once. I make fall off the bone ribs. Family gatherings par cook with plenty of moisture early then smoke for 1-1 1/2 hour's. I don't have a tow behind the truck smoker. I just put them all into what I have a Normal family size smoker they all always come out Awsome. Quoting: catnahalf Huh... how do you par-cook ribs? I mean, I've heard of par-cooking veggies, but??? Heh, well that is indeed the size I'm looking for! Wonder if that guy can make it pressurize like the one I linked in my first post? Thanks. For my pdf export of this thread, here are the big dogs: [link to www.smokintex.com (secure)] element.io/app --> @animus-eques:matrix.org |
Anymous Cowboy (OP) User ID: 77170275 United States 02/10/2019 11:01 PM Report Abusive Post Report Copyright Violation | From the smokintex site: With 9 shelves the 1500-C will smoke/cook 36 racks of baby backs in 5 hours. Freeze or refrigerate and bring back on the grill in 10 minutes when you need to serve them. A lot of restaurants prepare and serve ribs this way. Is this legit? Cook, freeze, then grill? I mean, I'm not trying to win any prizes, but I do want good sell-able ribs. Is this not just a horrible thing to do? element.io/app --> @animus-eques:matrix.org |
Truth Reaper User ID: 75955494 United States 02/10/2019 11:05 PM Report Abusive Post Report Copyright Violation | You can par-cook them first then smoke all at once. I make fall off the bone ribs. Family gatherings par cook with plenty of moisture early then smoke for 1-1 1/2 hour's. I don't have a tow behind the truck smoker. I just put them all into what I have a Normal family size smoker they all always come out Awsome. Quoting: catnahalf Huh... how do you par-cook ribs? I mean, I've heard of par-cooking veggies, but??? Heh, well that is indeed the size I'm looking for! Wonder if that guy can make it pressurize like the one I linked in my first post? Thanks. For my pdf export of this thread, here are the big dogs: [link to www.smokintex.com (secure)] I wanted you to change your mind and bring us some on this! I lost my apathy. |
Anonymous Coward User ID: 52055181 United States 02/10/2019 11:06 PM Report Abusive Post Report Copyright Violation | 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. Quoting: Anonymous Coward 77021014 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)] Old original Oklahoma Joe smokers were good. They sold out to Char-Broil and are now made of thin metal. Nothing like the original OKlahoma Joes. If you want the real deal look into something like Horizon Smokers. Yes, you'll pay more but you get what you pay for. (Cheap Chinese Char-Broil VS American made Horizon) [link to www.horizonbbqsmokers.com] |
Anymous Cowboy (OP) User ID: 77170275 United States 02/10/2019 11:24 PM Report Abusive Post Report Copyright Violation | 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. Quoting: Anonymous Coward 77021014 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)] Old original Oklahoma Joe smokers were good. They sold out to Char-Broil and are now made of thin metal. Nothing like the original OKlahoma Joes. If you want the real deal look into something like Horizon Smokers. Yes, you'll pay more but you get what you pay for. (Cheap Chinese Char-Broil VS American made Horizon) [link to www.horizonbbqsmokers.com] @AC770 this is an ongoing thing. @AC520 Yeah, these are amazing. Maybe these guys would tech-it-up and build me an oven that pressure cooks. element.io/app --> @animus-eques:matrix.org |
Anymous Cowboy (OP) User ID: 77170275 United States 02/10/2019 11:29 PM Report Abusive Post Report Copyright Violation | I could do roadtrip like in Favreau's Chef. But, I'd probably get banned from twitter because of the evil company I keep (that would be you all). As if I had a twitter account... hahahaha Last Edited by Anymous Cowboy on 02/10/2019 11:36 PM element.io/app --> @animus-eques:matrix.org |
Starter Human User ID: 65691478 United States 02/10/2019 11:54 PM Report Abusive Post Report Copyright Violation | |
Truth Reaper User ID: 75955494 United States 02/11/2019 12:24 AM Report Abusive Post Report Copyright Violation | |
Anymous Cowboy (OP) User ID: 77170275 United States 02/11/2019 12:31 AM Report Abusive Post Report Copyright Violation | I could do roadtrip like in Favreau's Chef. But, I'd probably get banned from twitter because of the evil company I keep (that would be you all). As if I had a twitter account... hahahaha We can armor plate it for the apocalypse. Bad Ass. Grilling the Apocalypse. element.io/app --> @animus-eques:matrix.org |
mandit User ID: 77227800 United States 02/11/2019 12:32 AM Report Abusive Post Report Copyright Violation | |
Southern OR User ID: 72986257 United States 02/11/2019 12:34 AM Report Abusive Post Report Copyright Violation | Pit master here. You just need a damn good smoker and 4 hours of cook time. Quoting: Feerlyss 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. 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? Line them up vertically. Takes up less space that way. "Well-behaved women seldom make history." —Laurel Thatcher Ulrich I am only one, but I am one. I cannot do everything, but I can do something. And I will not let what I cannot do interfere with what I can do. ~Edward Everett Hale |
Still User ID: 59621341 United States 02/11/2019 12:42 AM Report Abusive Post Report Copyright Violation | 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. Quoting: Coastie patriot 73191545 ^^Use this method^^.... Cook them them the day before using steps 1 and 2. Save the last step for your day service. 1 hr on the grill either indirect heat or very low low direct heat to tighten them up a little and apply sauce if so desired. Keep them wrapped overnight in foil...and in the fridge. A simple basic dry rub works well... You wont be disappointed. Last Edited by Still on 02/11/2019 12:50 AM |
Anonymous Coward User ID: 76313011 United States 02/11/2019 12:43 AM Report Abusive Post Report Copyright Violation | |
ku commando User ID: 41488336 United States 02/11/2019 12:50 AM Report Abusive Post Report Copyright Violation | You don't need a smoker...a regular oven will do. I assume you are talking about baby back ribs. Quoting: nacho daddy 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. And there ya go......simple & plates o' perfect ribs everytime !!!!! |