How do I hold ribs at temp without changing texture?

[dapittboss]

This weekend I'll be doing a bunch of food for a party. I know I can cooler the pork butts foiled and they'll just get more tender. I'm doing some ribs (6 slabs) 3-2-1. When they come out of the foil, they're really tender and I like the last hour in the smoke because it gets them back to the texture that I like which is where it doesn't just fall off the bone, and the rub crisps up a little (or drys out a little out of all the steam in the foil) I want them to finish about a hour or so before the party, so how can I hold them at temp? If I cooler them in foil, won't they steam back up? Or should I just have them finish and go from smoker to the plate? This might sound like a dumb question, but I've never really done this with ribs before.

[badger]

That is a great question, I have been wondering the same for a while.

[willkat98]

I see you have an 18 1/2" Kettle.

What I would do (I have not done this, for I can never wait a half hour :) ), or rather, can I open this suggestion for comment from some of our caterers who must run across this:

Take the big aluminum pan and put the slab in there, unwrapped, uncovered.

Take like 8-10 (each approximating 20* per the Weber manual) briquettes of fully lit kingsford and place in the bottom of the kettle (together, but not in any pile) put the lid on, and leave the dampers open.

That theoretically should give you 160-200 degree of dry heat for around 30 minutes or so, and no cover, shouldn't acquire more moisture.

I might test this theory myself. Seems reasonable, but I might be overlooking something obvious (and I'm thinking more slabs on their sides kinda, versus piled on top of each other, which might be just like wrapping)

[dapittboss]

Thanks Bill, that sounds like it might work. I guess I just need to keep the temp real low, and just enough moisture to keep them from getting too dry. And yeah, I figured all the guys around here who do catering must have run across this before.

[willkat98]

Thanks Bill, that sounds like it might work. I guess I just need to keep the temp real low, and just enough moisture to keep them from getting too dry. And yeah, I figured all the guys around here who do catering must have run across this before.

I'm sure you'll get more hits shortly

Busy Monday Mod

[Kevin]

What Bill said.
I have many occasion to cook ahead and try to keep warm without drying out. Here I use my BSKD for cooking and the Chargriller for keeping stuff warm. Just a few coals and definately a pan of water. Works for dogs (butcher shop variety), and burgers for the grandkids as well.

[MrSmoker]

Paul Kirk said to wrap first in plastic wrap then foil and it will stay warm but not steam the meat.

[kcquer]

This might sound like a dumb question,

Not at all, great question!!

Although I'd have to try Mr Smoker's suggestion (Paul Kirk caters a lot!) my first thought was if you're otherwise done with the SKD when the ribs are done with the "1", I'd prop open the firebox lid or remove a few coals to hit the 160-200 that Bill suggests and just keep an eye on the ribs, if they begin to dry a little too much, a quick spray of apple juice or your favorite should keep the ribs from becoming too dry, and would save the hassle of wrapping.

Let us know what you try and how it works, I'm sure with summer parties on everyone's schedule, this will come up again!!