Holding Ribs

watertowerbbq · 08-20-2009, 09:43 PM

Has anyone ever cooked their ribs and held them in a cooler for say 30 - 60 minutes before turn-ins? If so, did you like the results?

I've been trying to be more consistent with my rib cooks and what I'm finding is that in some cases the final product might need an additional 15 - 30 minutes (estimated time of course). I'm sure some of the inconsistency is different cuts of meat (not spares vs baby backs, just different pigs), different daily temps and of course my cooking ability.

I'm using a guru and that has eliminated some of the variables.

My only solution seems to provide myself some time cushion and if I do that, I run the risk of having the ribs done earlier than I really want.

Any help or other suggestions would be appreciated. Thanks.

Jeff_in_KC · 08-20-2009, 10:19 PM

I do not like how ribs come out after being steamed in the cooler or Cambro. We'll generally open the ends of the foil and let them start to cool down a bit and if it's too far from turn in time, we will close back up and cooler for a brief time. We try to time ribs so they're done just before chicken time.

BBQ_Mayor · 08-21-2009, 07:10 AM

I like to hold them in the cooler for 30min. I've taken them longer but would'nt suggest it.

CajunSmoker · 08-21-2009, 07:22 AM

I try to time mine to come off the cooker 30 min. before turn in. I don't cooler them, just put them in a pan and cover with foil. They seem to slice cleaner if they rest for a few minutes.

early mornin' smokin' · 08-21-2009, 07:45 AM

30 minutes tops, really a lot better to let them come off the smoker, rest with the foil opened, and than put it on the grill for some glazing

Jacked UP BBQ · 08-21-2009, 07:53 AM

I would say never cooler ribs. I don't like to cooler any meat. It steams and sucks all the moisture out. I try to never cooler anything. For vending we cambor ribs for up to an hour and the quality is not always 100%. If you can get a good strarting time. You should never need to cooler.

ihbobry · 08-21-2009, 09:05 AM

What happens in the cooler has a lot to do with what you did when you foiled them. The addition of a lot of fluid to the ribs when in the foil will cause a very different rib then if you left it dry or mostly dry, especially when you then let them rest. There is no real answer it depends on what you do. Practice.

Sledneck · 08-21-2009, 04:38 PM

Wow I must be a minority. I cooler mine for 1 1/2 to 2 1/2 hours before turn in

ique · 08-21-2009, 05:59 PM

I've done it before with good results. If your ribs are done early its a better option then keeping them on the pit.

Quote:

Originally Posted by watertowerbbq

Has anyone ever cooked their ribs and held them in a cooler for say 30 - 60 minutes before turn-ins? If so, did you like the results?

I've been trying to be more consistent with my rib cooks and what I'm finding is that in some cases the final product might need an additional 15 - 30 minutes (estimated time of course). I'm sure some of the inconsistency is different cuts of meat (not spares vs baby backs, just different pigs), different daily temps and of course my cooking ability.

I'm using a guru and that has eliminated some of the variables.

My only solution seems to provide myself some time cushion and if I do that, I run the risk of having the ribs done earlier than I really want.

Any help or other suggestions would be appreciated. Thanks.

Smokin' Gnome BBQ · 08-21-2009, 06:33 PM

very interesting topic..just a thought outside the box...

1. cook ribs like normal (maybe a 2-1-1 type) at 225
2. refoil, reseason and cooler/cambro for 1 hour..
3. 30 min prior to turn in , back on high heat (325 ish) to finish and sauce/glaze...

just a thought, could it work? I will let you know Sunday...

any suggestions are welcome..please remember dont try this at home as I am a complete IDIOT!!!

Sal

Jacked UP BBQ · 08-21-2009, 06:50 PM

I would think putting hot arse food from the cooker to the cambro is the same as keeping it on the cooker. External temp of say a brisket is pit temp, when you throw that in and seal the door, what temp is the cambo going to be? Has anyone ever tested temp on a cambro with hot meats. I would bet at least 200 degrees. I wouldn't rest a steak in there because it would cook to well done, I always assumed the same for all meats.

Meat Burner · 08-21-2009, 07:38 PM

Good input from everyone but I think Matt's question is what to do if the ribs are done a little too early. This isn't a question of how to time it perfectly but how to hold the ribs for awhile and maximize the quality. This very thing happened to me last weekend and I ended up over cooking the ribs (12th place) because they were overdone only by about 30 minutes. Good question and great input from everyone.

Jacked UP BBQ · 08-22-2009, 09:39 AM

To answers matts question. If I knew I was going to be done way to early, lets say an hour. I would let the ribs sit out, not in a cooler. I would time it so I still had 1 hour to put the ribs back on the smoker and let them get hot and set the glaze. Thats what I would do. I would not cooler. JMO

wheels61 · 08-22-2009, 10:30 AM

i have been trying not to foil. so if the are done early put them in a cooler spot on the cooker and start saucing.

Divemaster · 08-27-2009, 07:08 AM

I had this exact problem (ribs were a solid hour ahead of schedule) at Fort Atkinson this year.

I ended up removing them from the cooker and let them cool for a little over 30 minutes, returned them to the coolest part of the cooker for final glazing.

I sure wish I could reproduce it just that way, we ended up taking 1st!

08-20-2009, 09:43 PM	#1
watertowerbbq is One Chatty Farker Join Date: 11-07-07 Location: Ankeny, IA	Holding Ribs Has anyone ever cooked their ribs and held them in a cooler for say 30 - 60 minutes before turn-ins? If so, did you like the results? I've been trying to be more consistent with my rib cooks and what I'm finding is that in some cases the final product might need an additional 15 - 30 minutes (estimated time of course). I'm sure some of the inconsistency is different cuts of meat (not spares vs baby backs, just different pigs), different daily temps and of course my cooking ability. I'm using a guru and that has eliminated some of the variables. My only solution seems to provide myself some time cushion and if I do that, I run the risk of having the ribs done earlier than I really want. Any help or other suggestions would be appreciated. Thanks. __________________ Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective

08-20-2009, 10:19 PM	#2
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	I do not like how ribs come out after being steamed in the cooler or Cambro. We'll generally open the ends of the foil and let them start to cool down a bit and if it's too far from turn in time, we will close back up and cooler for a brief time. We try to time ribs so they're done just before chicken time. __________________ KCBS Member #14287

08-21-2009, 07:10 AM	#3
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia	I like to hold them in the cooler for 30min. I've taken them longer but would'nt suggest it. __________________ Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643

08-21-2009, 07:22 AM	#4
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans	I try to time mine to come off the cooker 30 min. before turn in. I don't cooler them, just put them in a pan and cover with foil. They seem to slice cleaner if they rest for a few minutes. __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

08-21-2009, 07:45 AM	#5
early mornin' smokin' is One Chatty Farker Join Date: 10-06-08 Location: wading river, ny	30 minutes tops, really a lot better to let them come off the smoker, rest with the foil opened, and than put it on the grill for some glazing __________________ L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel

08-21-2009, 07:53 AM	#6
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	I would say never cooler ribs. I don't like to cooler any meat. It steams and sucks all the moisture out. I try to never cooler anything. For vending we cambor ribs for up to an hour and the quality is not always 100%. If you can get a good strarting time. You should never need to cooler. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

08-21-2009, 09:05 AM	#7
ihbobry On the road to being a farker Join Date: 08-22-06 Location: New Paltz NY	What happens in the cooler has a lot to do with what you did when you foiled them. The addition of a lot of fluid to the ribs when in the foil will cause a very different rib then if you left it dry or mostly dry, especially when you then let them rest. There is no real answer it depends on what you do. Practice. __________________ [B]Bernie[/B] [B]Q-Less[/B] [I][B]kcbs cbj, wsm, ihb[/B][/I]

08-21-2009, 04:38 PM	#8
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	Wow I must be a minority. I cooler mine for 1 1/2 to 2 1/2 hours before turn in __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

08-21-2009, 06:33 PM	#10
Smokin' Gnome BBQ is Blowin Smoke! Join Date: 05-31-07 Location: Shippensburg PA	very interesting topic..just a thought outside the box... 1. cook ribs like normal (maybe a 2-1-1 type) at 225 2. refoil, reseason and cooler/cambro for 1 hour.. 3. 30 min prior to turn in , back on high heat (325 ish) to finish and sauce/glaze... just a thought, could it work? I will let you know Sunday... any suggestions are welcome..please remember dont try this at home as I am a complete IDIOT!!! Sal

08-21-2009, 06:50 PM	#11
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	I would think putting hot arse food from the cooker to the cambro is the same as keeping it on the cooker. External temp of say a brisket is pit temp, when you throw that in and seal the door, what temp is the cambo going to be? Has anyone ever tested temp on a cambro with hot meats. I would bet at least 200 degrees. I wouldn't rest a steak in there because it would cook to well done, I always assumed the same for all meats. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

08-21-2009, 07:38 PM	#12
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Good input from everyone but I think Matt's question is what to do if the ribs are done a little too early. This isn't a question of how to time it perfectly but how to hold the ribs for awhile and maximize the quality. This very thing happened to me last weekend and I ended up over cooking the ribs (12th place) because they were overdone only by about 30 minutes. Good question and great input from everyone. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

08-22-2009, 09:39 AM	#13
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	To answers matts question. If I knew I was going to be done way to early, lets say an hour. I would let the ribs sit out, not in a cooler. I would time it so I still had 1 hour to put the ribs back on the smoker and let them get hot and set the glaze. Thats what I would do. I would not cooler. JMO __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

08-22-2009, 10:30 AM	#14
wheels61 Full Fledged Farker Join Date: 01-12-08 Location: carlyle, illinois	i have been trying not to foil. so if the are done early put them in a cooler spot on the cooker and start saucing. __________________ WHEELAN'S BARBECUE SHACK ROOSTERS RIB RUNNERS BBQ TEAM EL by Ole Hickory Pit Boss by American Barbecue Systems w Digi Q All Star by American Barbecue Systems Weber Cowboy Campfire Grill Char-Griller Duo

08-27-2009, 07:08 AM	#15
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	I had this exact problem (ribs were a solid hour ahead of schedule) at Fort Atkinson this year. I ended up removing them from the cooker and let them cool for a little over 30 minutes, returned them to the coolest part of the cooker for final glazing. I sure wish I could reproduce it just that way, we ended up taking 1st! __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

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