Baby Back Rib Problem

Grillman40 · 06-23-2007, 09:00 AM

Here is my problem. Doing a small party and all I have to provide is the Ribs/Chicken and the Beans. Party is a little over an hour away and it was already agreed that I wouldnt tow the Lang there to cook it.

Only way to warm/reheat the food there is in the oven. Think I should fully cook the ribs?? Usually do a 2-1-1ish approach but if I do it that way I think when I re-rap them to transport they will turn it mush on me.

Suggestions?? Hate not cooking on site

Bill-Chicago · 06-23-2007, 09:06 AM

I wouldnt worry about the mush

Some people will actually prefer it.

My family sometimes likes meat jello, so I bet they won't notice if you think they are over cooked (for your preference, that is)

Bill-Chicago · 06-23-2007, 09:07 AM

And its only 7am where you live, so who the hell has a party at 8am?

backyardchef · 06-23-2007, 09:10 AM

Quote:

Originally Posted by willkat98

And its only 7am where you live, so who the hell has a party at 8am?

LOL!

Maybe he meant an hour from his house?

Make em mush, or cut the last hour down and let them finish in saran and foil on the way.

I think Bill's right though (did I just say that?

) people will probably love them overdone.....Once in a while a sloppy, fall apart rib is a good one......

Grillman40 · 06-23-2007, 09:13 AM

LOL....yeah its early. Have to lug the smoker out of the garage and get it fired. Always pleases my neighbor on that side of the house. Party aint til 1ish.

Think your right...probably just finish em most of the way and re-wrap again to the cooler. Partially sauce em prior to transport and finish under the broiler at the party. What a pain

thanks!

SloppyQ · 06-23-2007, 09:37 AM

"while a sloppy, fall apart rib is a good one"

I resemble this statement and agree I wouldn't chance serving a rib that might not finish out right on the 1 hour trip to the gathering.

06-23-2007, 09:00 AM	#1
Grillman40 Full Fledged Farker Join Date: 06-05-07 Location: Columbia City, IN	Baby Back Rib Problem Here is my problem. Doing a small party and all I have to provide is the Ribs/Chicken and the Beans. Party is a little over an hour away and it was already agreed that I wouldnt tow the Lang there to cook it. Only way to warm/reheat the food there is in the oven. Think I should fully cook the ribs?? Usually do a 2-1-1ish approach but if I do it that way I think when I re-rap them to transport they will turn it mush on me. Suggestions?? Hate not cooking on site __________________ John Miller Lang 84 Deluxe w/drum grill addition WSM Bar-B-Chef Grill Stainless Bar-B-Chef built in Stainless Gran Turbo Gasser built in 86 Gal Monster Drum in da works Retired U.S. Marine

06-23-2007, 09:06 AM	#2
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	I wouldnt worry about the mush Some people will actually prefer it. My family sometimes likes meat jello, so I bet they won't notice if you think they are over cooked (for your preference, that is) __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

06-23-2007, 09:07 AM	#3
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	And its only 7am where you live, so who the hell has a party at 8am? __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

06-23-2007, 09:13 AM	#5
Grillman40 Full Fledged Farker Join Date: 06-05-07 Location: Columbia City, IN	LOL....yeah its early. Have to lug the smoker out of the garage and get it fired. Always pleases my neighbor on that side of the house. Party aint til 1ish. Think your right...probably just finish em most of the way and re-wrap again to the cooler. Partially sauce em prior to transport and finish under the broiler at the party. What a pain thanks! __________________ John Miller Lang 84 Deluxe w/drum grill addition WSM Bar-B-Chef Grill Stainless Bar-B-Chef built in Stainless Gran Turbo Gasser built in 86 Gal Monster Drum in da works Retired U.S. Marine

06-23-2007, 09:37 AM	#6
SloppyQ is one Smokin' Farker Join Date: 08-13-06 Location: Lake of the Ozarks	"while a sloppy, fall apart rib is a good one" I resemble this statement and agree I wouldn't chance serving a rib that might not finish out right on the 1 hour trip to the gathering. __________________ Lee (SloppyQ) www.Sloppysbbq.com Sloppys Backwoods Smokers Comp team Sloppycreek Comp team If it's drippin down yer chin it's Sloppy's KCBS CBJ #9715 Two homemade offset smokers,Two WSMs,One Weber Kettle,One Traeger 075 TEX One FEC 100

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