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Old 09-01-2014, 02:17 PM   #1
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holding ribs?

running a little hotter today than I like (lump and hot weather) and looks like they will be ready before I need them. oven will be occupied so I can't use it. anyway I've read folks foil and towel just like butts to hold ribs but I'm concerned the bark would suffer and they might turn into "fall off the bone" and I sure don't want that!

suggestions?
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Old 09-01-2014, 03:09 PM   #2
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How much time do you need to rest before serving?
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Old 09-01-2014, 03:12 PM   #3
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hard to say. 1 rack of 4 is close now. the others got a little while. they won't need to sit more than an hour, hour and a half or so.
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Old 09-01-2014, 03:17 PM   #4
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Just foil them and leave them at room temp good for that timeline
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Old 09-01-2014, 06:42 PM   #5
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Sound like a plan to me. Thanks Bosco. Had some pals who cooked ribs for Restaurant Sunday Buffets..and in a Steam Table the longer they sit the mushier they get toward the bottom of the heap. Might double stack em for just a bit maybe. Notice some of the well captitalized operations now seem to have gizmos designed to hold perfect temps and humidity etc. But who can afford that? Let us know how it turns out. Thanks.
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Old 09-02-2014, 09:21 AM   #6
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I always finish my ribs a couple of hours after I smoke them and then reheat them on the grill, I love the texture of them that way. If I'm gonna sauce I sauce them on the grill and let it caramelize. I think ribs taste way better after they have rested for a long time.
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Old 09-02-2014, 03:28 PM   #7
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Quote:
Originally Posted by Vermin999 View Post
I always finish my ribs a couple of hours after I smoke them and then reheat them on the grill, I love the texture of them that way. If I'm gonna sauce I sauce them on the grill and let it caramelize. I think ribs taste way better after they have rested for a long time.
So, you smoke 'em, wrap in foil then heat on the grill with sauce before serving?
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Old 09-02-2014, 09:25 PM   #8
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Quote:
Originally Posted by Maylar View Post
So, you smoke 'em, wrap in foil then heat on the grill with sauce before serving?
yes
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Old 09-04-2014, 10:08 AM   #9
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I try follow the same general procedure. When done..foiled and in the hot box for at least an hour..3 hrs is better..then back in the heat for a sweet glaze to finish them off.
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Old 09-09-2014, 05:27 PM   #10
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I do about the same for loin backs....about 4&1/2 hr to cook, dbl foil, hold in the warmer for up to 5 hrs.....if you can sling the meat off the bone, no problemo, I kinda like 'em like that...
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