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Old 09-07-2013, 01:05 PM   #1
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BB rib advice (QUICK)

Sup all
Need help I smoked 6 racks for a party at 4:00 and the suckers are done after 4 hours at 200!!!!
I have them all together in a pan with some water covered in foil at about 150 right now.....guess that is all I can do to slow them up until the party???
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Old 09-07-2013, 01:23 PM   #2
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You put them in water?
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Old 09-07-2013, 01:25 PM   #3
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You put them in water?
I put about 16 ounces of water in the bottom of the pan and wrapped them tight, they are holding about 150 but I'm running out of fuel sorce and don't want to stoke a new piece of wood
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Old 09-07-2013, 01:27 PM   #4
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Just keep them wrapped in foil, wrap them in towels, and put em in a cooler. they will be fine.
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Old 09-07-2013, 01:29 PM   #5
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Just keep them wrapped in foil, wrap them in towels, and put em in a cooler. they will be fine.
I can put in the oven supper low heat as the party is right next door don't have any travel time
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Old 09-07-2013, 01:34 PM   #6
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Sure. That will work, as long as your oven can go really low, if they are done, you just want em to stay warm, if they cook any more, they will be mushy.
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Old 09-07-2013, 01:36 PM   #7
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Sure. That will work, as long as your oven can go really low, if they are done, you just want em to stay warm, if they cook any more, they will be mushy.
Thanks...will do!!
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Old 09-07-2013, 02:35 PM   #8
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Let us know how they turn out. And don't worry, I'm cookin ribs today too, and there's not much you can do to make em taste worse than mine!
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Old 09-07-2013, 02:36 PM   #9
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Let us know how they turn out. And don't worry, I'm cookin ribs today too, and there's not much you can do to make em taste worse than mine!
LOL.....that made my day!!!!
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Old 09-07-2013, 05:41 PM   #10
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A little too late for this advise but I always cook my ribs early and pull them off just before they are done. I'll fire up my grill and put the ribs on about thirty minutes before serving time to warm them up and add sauce if I'm going to serve sauced ribs. IMO "leftover" ribs taste better than the ones right off the smoker.
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