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Old 12-29-2005, 10:11 PM   #1
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yet another rib question

Going to a race on New Years Day (the hangover 150) at a local dirt track and we're planning on tailgating..My question is, how long can I hold smoked ribs for. Ive got a Carlisle food warmer that holds the temps pretty stable for about 4 hours. We're leaving at 9am and I was thinking about cooking them early so they could come out around 8:30..Do you guys think they'll hold ok till noonish or should I just do a butt or brisket ?
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Old 12-29-2005, 10:20 PM   #2
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What Bob said. 8-[
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Old 12-29-2005, 10:24 PM   #3
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Well, now Ive got to go search ribs and sift through..Although Im real happy with my butt and briskett, Ive only had 1 good rib cook and it was the 3-2-1 thing...Anyone want to shortcut me with a suggested temp, ect (ya, Im a lazy sh*t)...
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Old 12-29-2005, 10:46 PM   #4
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I have in the past, trimed and pulled the membrane, but I was thinking of not trimming...Anyone else ? I think trimming them makes them much more "appealing" and easier to eat. When you guys trim, how far up do you go ? There are those little cartalige's above the bone "socket". Do you go down that far or do I not know what Im talking about ?? Also my smoker runs between 210 and 250. Are we happy with that temp ? I hate the thought of opening the lid during the cook, but I guess there's no other way to check the doneness of the ribs ??
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Old 12-30-2005, 08:35 AM   #5
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Agreed Bob...Ive also used them in my spagetti sauce..
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Old 12-30-2005, 09:35 AM   #6
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Im heading out to go shopping for meat..hopefully Ill score some ribs and a brisket..but Im guessing Ill end up with ribs and a butt. There's only one place that has briskets in stock around here and they want 5.25 a lb. The place I usually get them is normal priced but you have to give them 24 hours. Oh well..its all good..
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