More Ribs = longer cook time?

[101mph]

I usually only cook 1 rack of ribs at a time. It usually takes me around 5-6 hours to get them the way we like them (fall off the bone).

If I were to do 3 or 4 racks of ribs cooked at the same time, should I expect a longer cook time or would they cook in about the same time frame?

Logically it would seem like they should all cook in about the same time, but maybe not.

 

[Cokeman]

Mine always take the same amount of time whether I do 2, 3, 4, or 5 racks.

 

[SmokeOCD]

I did 6 racks yesterday in about 4 hours. You may burn more pellets or have more moisture in the smoker but cook time should not fluctuate too much.

 

[TheRicker]

I often do 3 or 4 racks of baby backs on my RT-700 at a time. Same cook time as doing just one.

You didn’t indicate what cooker you have but I’ll assume you can fit those 3 or 4 racks without overcrowding the cook space. Overcrowding could impact the airflow/smoke between the racks of ribs but I wouldn’t think that would require any significant additional cook time.

 

[101mph]

You didn’t indicate what cooker you have but I’ll assume you can fit those 3 or 4 racks without overcrowding the cook space. Overcrowding could impact the airflow/smoke between the racks of ribs but I wouldn’t think that would require any significant additional cook time.

I have a Deck Boss 590. I suppose I could get 3 (possibly 4) racks of ribs on there. I'd have to remove the water pan I use to fit that amount though (not even sure that's making a difference). Thanks!

 

[Cokeman]

I can do 5 racks on my 590

 

[SmokeZilla]

I’ve done up to 9 in my OG Bull (RT700) no differences in the cook time detected. I suggest you stage them by a few minutes if they are the same size because it can be a handful if they all need to be wrapped or pulled for finishing at the same time.

 

[Jim6820]

I’ve done up to 9 in my OG Bull (RT700) no differences in the cook time detected. I suggest you stage them by a few minutes if they are the same size because it can be a handful if they all need to be wrapped or pulled for finishing at the same time.

Yep! I think you are hearing wise words from the voice of experience.

 

[rhouser]

Plus one on the "same cooking time" positions qualifying with "as long as your cooker can provide the BTU's needed to hold your set temperatures".
I actually have a "real world" example. I bought and sold the "super Traeger" Timberline XL because of my problems caused by my OVERLOADED cooks.

I have a need to cook 10 to 12 Packers at a time. I bought the new Timberline XL because of the setup of the drip trays, the ash trays, the grease management and the closed bottom that allowed me access to all surfaces for cleaning out escaped grease.

Long story short, the burner and internal design was NOT equipped to manage 180 pounds of brisket at a time. It produced the required BTU's but only when the burner remained at full high turbo blast mode. This resulted in the bottom rack getting way to much direct heat from the drip tray etc and I could and did have a complete set of burned brisket bottoms on the bottom rack (think charred to the point of needing to be cut off and discarded.

This is NOT a criticism of the Timberline XL. If I dropped the meat down to say 60 pounds, it was an awesome grill. Plenty of real estate for the chicken, burgers, sausage, and veggie racks. It even had an induction burner on the side and came with 2 meater probes. I sold it because it really was of no use to me.

I ended up solving my needs with the RecTeq BFG. It does everything I need, is relatively easy to clean and I have never looked back. It consistently manages 160+ pounds of packers a cook. The only tricks needed involve placing the number 2 and number 3 grates "on top of" the rack slides to avoid trapping "fat packer deckels" and scraping off all the seasoning.

Bottom line, as all the old timers above have said. It is all about the time at temperature. Add the racks and enjoy.

v/r r

 

[TheRicker]

Plus one on the "same cooking time" positions qualifying with "as long as your cooker can provide the BTU's needed to hold your set temperatures".
I actually have a "real world" example. I bought and sold the "super Traeger" Timberline XL because of my problems caused by my OVERLOADED cooks.

I have a need to cook 10 to 12 Packers at a time. I bought the new Timberline XL because of the setup of the drip trays, the ash trays, the grease management and the closed bottom that allowed me access to all surfaces for cleaning out escaped grease.

Long story short, the burner and internal design was NOT equipped to manage 180 pounds of brisket at a time. It produced the required BTU's but only when the burner remained at full high turbo blast mode. This resulted in the bottom rack getting way to much direct heat from the drip tray etc and I could and did have a complete set of burned brisket bottoms on the bottom rack (think charred to the point of needing to be cut off and discarded.

This is NOT a criticism of the Timberline XL. If I dropped the meat down to say 60 pounds, it was an awesome grill. Plenty of real estate for the chicken, burgers, sausage, and veggie racks. It even had an induction burner on the side and came with 2 meater probes. I sold it because it really was of no use to me.

I ended up solving my needs with the RecTeq BFG. It does everything I need, is relatively easy to clean and I have never looked back. It consistently manages 160+ pounds of packers a cook. The only tricks needed involve placing the number 2 and number 3 grates "on top of" the rack slides to avoid trapping "fat packer deckels" and scraping off all the seasoning.

Bottom line, as all the old timers above have said. It is all about the time at temperature. Add the racks and enjoy.

v/r r

@rhouser …thank you for that detailed review of your situation and experience. There’s a lot of nuance for us to take in and things for us to be aware of in our own bbq journeys.