We had a large family outing today & wasn't really sure how many people would attend, so I decided to load the #2 to the gills with babyback ribs. Tuesday evening I rubbed down 3 sacks of ribs from SAMs, totaling 29lbs. My standard rib cook, cane syrup & yellow mustard as a binder, spritzed with apple cider vinegar, followed by a liberal sprinkling of a modified version of Tony's rub, then sealed in 2 15" wide vac bags. This morning I put all 29lbs in the smoker, useing a rib rack & 3 standard racks. 18 half racks, placeing 4 per standard rack & 6 on the rib rack. Reapplied more rub. I used 3.5oz combination of cherry & apple & set @ 225. Flavor saver half full of apple juice & a shot of jack daniels. 5 hours later I opened & lightly basted with "The Shed" BBQ sauce (a tangy sauce) & closed her back up. I pulled them @ 6 hours. The meat pulled cleanly off the bones. Very moist & tender with a nice moderate smokey flavor. Many compliments, very successful! I am not sure any more ribs could have been jammed in. Note: 9 racks @ 29lbs is all it can handle, but that is a mess of ribs. Sorry, no pics.
