Holding Spare Ribs

Midnight Smoke · Dec 14, 2008

Did not find a thread on this. Can I do it?

Thinking about about 3 hours or so, seems that would be okay with maybe a 3-1-1

What do you say?

Meat Burner · Dec 14, 2008

What are you cooking on? Big difference in times.
On my UDS I would think 3/1/1 and holding for 3 hours would produce mushy ribs. Just a thought. I did a 3-1/2-1/2 and coolered for 2 hours to drive to my MIL and they were pretty good. Done enough but not fall off the bone over done. Some more brethren will chime in here...hopefully.

Desert Dweller · Dec 14, 2008

Don't have a clue, but inquiring minds want to know...

dresselbrew · Dec 14, 2008

Newbie question. Does that mean 3hrs smoke 2hrs foiled then 1 hr smoke again for the 3-2-1 method?

ipls3355 · Dec 14, 2008

Are you taking them somewhere or holding them at home? I have coolered for 2 hours before finishing them for the last hour and they were excellent.

Smokin Mike · Dec 14, 2008

dresselbrew said:
Newbie question. Does that mean 3hrs smoke 2hrs foiled then 1 hr smoke again for the 3-2-1 method?

yep, the last hour to firm them back up, depending on your smoker you will have to adjust the numbers. (google amazingribs, that guy will explain everything)

barbefunkoramaque · Dec 14, 2008

you basically have two options... you can hold them in the middle and eat the from the ends inward but you leave a lot of meat where your fingers were... or you can hold the tips of the rib bones and eat from the middle of one side, flip it over and eat the other side. That's my way.

Midnight Smoke · Dec 14, 2008

Meat Burner said:
What are you cooking on? Big difference in times.

Cooking on the Egg

ipls3355 said:
Are you taking them somewhere or holding them at home? I have coolered for 2 hours before finishing them for the last hour and they were excellent.

Going to cooler them at home. Looks like I will 3-1 1/2 then 1 more right after coolering, sound right?

Rick's Tropical Delight · Dec 14, 2008

yesterday, i smoked six slabs of baby backs in a large egg for 5 hours, then took them to my friend's and put them in the oven at 200 in a hotel pan. you'll have to decide for yourself on the look of the ribs whether or not you foil the pan...

Fastball · Dec 14, 2008

barbefunkoramaque said:
you basically have two options... you can hold them in the middle and eat the from the ends inward but you leave a lot of meat where your fingers were... or you can hold the tips of the rib bones and eat from the middle of one side, flip it over and eat the other side. That's my way.

That's funny right there.....I don't care who ya are....that's funny.

Jaberwabee · Dec 14, 2008

barbefunkoramaque said:
you basically have two options... you can hold them in the middle and eat the from the ends inward but you leave a lot of meat where your fingers were... or you can hold the tips of the rib bones and eat from the middle of one side, flip it over and eat the other side. That's my way.

I myself prefer the corn on the cob rotate method.

Nice Funk, beet me to it, LOL. :lol:

Holding Spare Ribs

Midnight Smoke

somebody shut me the fark up.

Meat Burner

Quintessential Chatty Farker

Desert Dweller

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dresselbrew

Knows what a fatty is.

ipls3355

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Smokin Mike

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barbefunkoramaque

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Midnight Smoke

somebody shut me the fark up.

Rick's Tropical Delight

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Fastball

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Jaberwabee

is Blowin Smoke!

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