Originally Posted by EJHOFFY
Jim, I think your method with wrapping ribs and holding at 170 is a good idea and logical. How many times have you done it this way and for how long ? I have a G2 Party and was thinking about putting ribs on very bottom rack in a covered pan with a little AJ just to hold them. I think the temp could be close to that 170 but I have to experiment Thanks
Here is Gig'em99's thread on brisket secrets which convinced me to try the concept on my last two rib cooks, both of which were spot on. The ribs whose picture I posted above were held for two hours, the last ones were held for three. I am going to try the same concept on a couple of butts this Friday.
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle