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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 06-19-2013, 06:41 AM   #1
Granny's Gang Barbeque
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Default Holding Ribs (Keeping Warm and Moist)

Cooker ran a bit hot and the ribs were done an hour before I was ready for them. I wrapped the racks separately in foil and put them in the holding cooler with the Pork and Brisket. I added no extra liquid; I'm thinking that was my mistake. An hour later I pulled them for presentation, they had dried out. Not terribly so, but they were dry.
Does anyone have any suggestions for holding ribs and keeping them moist?
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Unread 06-19-2013, 07:35 AM   #2
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i'm gonna guess the heat from the pork and brisket inside the cooler continued to cook them and the moisture evaporated.

or, they were dry to begin with.
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Unread 06-19-2013, 08:22 AM   #3
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Try wrapping with cling wrap next time. And make sure you vent them before putting them in the hot box.
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Unread 06-19-2013, 09:49 AM   #4
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If you know the cooker is running hot, pull them out early and put back in later to finish.
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Unread 06-19-2013, 10:15 AM   #5
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Quote:
Originally Posted by boogiesnap View Post
i'm gonna guess the heat from the pork and brisket inside the cooler continued to cook them and the moisture evaporated.

or, they were dry to begin with.
Agree with this I have had too much meat in a cooler which ended up causing me problems
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Unread 06-19-2013, 10:20 AM   #6
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When we've had that happen to us, we vent then hold in the same foil/liquid we used to wrap (maybe baste with the liquid before closing back up), and then wrap a towel around them - to hold in some heat but not continue cooking them. This was ideal when we slightly overcooked our ribs and had to get them to firm back up a bit.
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Unread 06-19-2013, 01:10 PM   #7
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have left them out wrapped in foil with their own juices and let them cool, they will reabsorb some of their own juices as does brisket, half hour or so before turn in put them back on the smoker and sauce/glaze them for turn in, has worked good for me many times.
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Unread 06-19-2013, 08:53 PM   #8
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Quote:
Originally Posted by Fatback Joe View Post
If you know the cooker is running hot, pull them out early and put back in later to finish.
This is the way to go!
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Unread 06-19-2013, 11:14 PM   #9
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I held ribs in my Cambro last comp and was not happy when I took them out an hour later. Texture was just not good.......and I believe got worse in the Cambro.
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Unread 06-20-2013, 03:59 AM   #10
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I'm not a proponent of holding ribs for competition, but that's just me. They need to be where they need to be at turn-in times for us.

I believe that's why our Stoker and consistency of slab size is so important for us.

Best of luck dude.
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Unread 06-25-2013, 10:26 PM   #11
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Ribs and chicken are killers if they cook too fast. I would agree with taking them out and then letting them finish so they come off at the correct time, if you get in a pinch. The best thing you can do is just practice more (who doesn't love ribs!) so you can get more consistent with the times and temps. Best of luck!
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Unread 06-25-2013, 10:41 PM   #12
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I purposely rest my ribs for 1 hr on their own juices before they go back on the put 30 mins before turn in for the glaze. We finish them 1hr 45 min to allow overlap of procedures, wrapping, checking for tenderness, other turn ins etc. we are never in a rush and never have dry overcooked ribs now. Just set em on the table still in the foil when they are done till they go back on the pit.
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Unread 06-26-2013, 02:08 PM   #13
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Quote:
Originally Posted by jmoney7269 View Post
I purposely rest my ribs for 1 hr on their own juices before they go back on the put 30 mins before turn in for the glaze. We finish them 1hr 45 min to allow overlap of procedures, wrapping, checking for tenderness, other turn ins etc. we are never in a rush and never have dry overcooked ribs now. Just set em on the table still in the foil when they are done till they go back on the pit.
Pretty much what I said, must be a texas thang,

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Unread 06-26-2013, 05:44 PM   #14
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Quote:
Originally Posted by RLTXBBQ View Post
Pretty much what I said, must be a texas thang,
definitely! i love watching people scramble because their chit aint done, glaze didnt set, tough, overcooked, too hott when slicing and dry. damn i should delete my post naw lol, comp people should try it out, works great. definitley reccomend practice runs at this technique. i know my briskies set on the table till finishing IIIIIII mean slicing he he
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Unread 06-26-2013, 06:11 PM   #15
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Default Ice'em down

I have had ribs cook to fast also. If you're an hour or so ahead, don't be afraid to wrap them and put them in the cooler. Just give yourself enough time to finish them. I have done this and finished them on the grill with sauce. It's not the ideal thing but beats over cooking and ending up with dry meat. If you are nearing 195* in the ribs pull them.

Just another option.

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