Help me not ruin dinner, to much meat, not enough smokers/bbqs!

[Stein]

I agree, do the buts early, they are every bit as good a day or two later.  You can warm them in the oven and then shred them up just before serving.

[PA BEN]

I did 14 racks of ribs using rib racks in my Traeger 34.

[Woodchuck]

You can borrow my big propane smoker for the weekend if you need. It is a 44in Smoke Hollow. 

[Blacklab]

 If you’re going to need to hold the ribs in a warmer. Get a couple coolers and put them in that. Layer them in the cooler and when it gets kind of full put tinfoil on top covered with a towel put the lid on it and it should be good for a few hours and they’ll be hot 👌😉🍻

[Pnwrider]

Don’t be afraid to use an oven for ribs either. I have had to do ribs in the oven when I ran out of room on the smoker before. No one could really notice a difference.

[syoungs]

You can borrow my big propane smoker for the weekend if you need. It is a 44in Smoke Hollow. 

That's a great offer, I appreciate it!
I just did a "dry run", and think I've got the space to cover it in 2 batches pretty easy, if I do the pulled pork early.
Thanks for all the advice everyone! I'll post results soon lol!

[duramax]

There is always a sous vide cooler you could water bath the half ribs in and finish on the charcoal works out amazing. Agreed on the braut method

[92xj]

Success?

[syoungs]

Success?

I forgot about this thread, definitely success! Dont think I took any pictures though :/

[Woodchuck]

Success?

I forgot about this thread, definitely success! Dont think I took any pictures though :/

[pianoman9701]

Success?

I forgot about this thread, definitely success! Dont think I took any pictures though :/

[bigdave]

First of all, there is never too much meat. (If i was a junior high boy I would insert a 'that's what she said' joke here) Second of all, I am always impressed with the level of help and actually good advice put out here. Good job hunt wa!!

[Westside88]

I have a rib recipe that requires you to cook them in the oven beforehand (a day or two is fine) then wrap them in foil and refrigerate. They then just need to be heated on bbq and basted when ready to serve. I’d be happy to email you the recipe if you’d like