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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-17-2012, 02:54 PM
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#1 |
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is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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How do you "Hold" Ribs?
I did three racks of St Luey's (from Costco) yesterday on the UDS.
I went super simple, dry rub only and cooked between 225-275 for 5 hours. They came out great, but my teenagers decided to go to the movies and didn't come home for another two hours. I put them in the oven at 200 (should of sauced them), covered with foil. They were still good, but I was wondering what the "right" method was and/or how do restaturants to it. |
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12-17-2012, 03:20 PM
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#2 |
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is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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What I do is keep them in foil and in a towel until I am ready to serve. I hit them with sauce and grill on low for 20-30 mins.
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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12-17-2012, 03:35 PM
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#3 |
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Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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I wrap them in foil and put them in the oven. If they need to be warmed up prior, I will sauce them and throw them on the grill to heat through.
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~Ren~ Fat Kids Club Founding Member |
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12-17-2012, 04:45 PM
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#4 |
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Quintessential Chatty Farker
  Join Date: 07-08-10
Location: Boyertown, PA
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If I knew it was going to be a few hours, I would let them cool a bit, wrap the whole rack in foil and throw them in the fridge. When you're ready to eat, reheat them in a 250-300* oven until they're hot.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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12-17-2012, 05:00 PM
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#5 |
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is one Smokin' Farker
Join Date: 09-27-12
Location: Mayer, MN
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I had to do a similar thing a couple months ago. I put them in a pan with a little apple juice and covered in foil at 200° for about 3 hours. They were moist and tasted great.
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12-17-2012, 08:38 PM
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#8 |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I agree! Plastics is the way to hold BBQ! I wrapped up a brisket that I cooked yesterday, reheated it this morning to serve at my company's Movember/Christmas party and it was superb! I couldn't detect in any way that it had been cooked, cooled, and reheated!
I followed Pitmaster T's advice and am glad I did. BBQ Bandit was a big help for the butts too. Plastics played a primary role in both methods. I now have some new options for cooking BBQ. As soon as you pull them from the cooker, wrap them very well in plastic wrap and cool them as quickly as possible. I use sealed plastic and plunged the meat into ice. Once it cooled, I put it in the fridge. It all cooled in less than 2 hours which is important for safe food handling best practice. I reheated the meat the next morning for about 30 - 40 minutes, put it in a cooler and took it to work. There, I pulled the butts and sliced the brisket. It was superb! I can't tell you how thrilled I am to learn this bit of golden BBQ knowledge! Thanks, Pitmaster T and BBQ Bandit! You two have opened up some all new avenues that I have never considered before!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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12-17-2012, 09:23 PM
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#9 |
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Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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The plastic wrap doesn't melt at all? I would have thought that if you took hot meat and wrapped it in seran wrap that the wrap would melt right to the meat.
I just want to make sure I am understanding you correctly.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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12-17-2012, 09:36 PM
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#10 |
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is One Chatty Farker
Join Date: 03-29-11
Location: Beijing,China
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buy a very cheaper electrical oven, put in the oven, set temperature at 140 F.
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12-18-2012, 01:04 PM
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#11 |
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Babbling Farker
Join Date: 04-03-11
Location: Texas
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I go as high as 300 naked, or any higher I cover and set in water to protect the bottom.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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12-18-2012, 06:03 PM
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#12 |
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Full Fledged Farker
Join Date: 07-05-12
Location: Acworth, GA
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Typically it's pretty easy. They usually pass after a few hours, or possibly the next morning.
Occasionally they shot through me like Waffle House hash browns. Sent from my iPhone using Tapatalk
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18.5" WSM, Large BGE, Backwoods Party [COLOR="Blue"]Blue[/COLOR] BBQGuru DigiQ DX2 [COLOR="Blue"]Blue[/COLOR] Superfast Thermapen |
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12-18-2012, 09:16 PM
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#13 |
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is one Smokin' Farker
Join Date: 02-07-12
Location: Springfield, MO
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My family follows the "better be here or you're screwed" philosophy. It's too much of a pain to try and maintain heat and moisture for a few hours until the rest of the gang shows up! IF there is anything leftover, I use heavy duty plastic bags or vacpaks and shove em in the fridge. When your kids get home, have them submerge the sealed bag-o-ribs in HoT water for 10-15 minutes...This seams to prevent any additional drying caused by an oven or microwave.
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* XL [COLOR=seagreen]BGE[/COLOR] *Charbroil offset (cheapo) and a *[URL="http://www.bbq-brethren.com/forum/showthread.php?t=125966"]project in the making 6' long x 28" diameter offset[/URL] [COLOR=red]<<<[/COLOR]Take a look! |
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12-18-2012, 09:29 PM
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#14 |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Foodsaver is a key too. It makes it easier, IMO. I will be cooking 18 racks of ribs on a smoker that can only handle about 9 racks at a time. I will seal the first batch with the foodsaver and plunge them in ice to cool then refrigerate. Then, I will cook the 2nd batch and reheat the first batch in aluminum pans sealed with foil while I cook the 2nd batch after foiling theml. Then, I will glaze them and wrap in foil, put in a cooler to be served within an hour. I have no doubt that all of them will turn our superb!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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12-18-2012, 09:44 PM
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#15 |
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is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.
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FWIW, restaurants use a hot-hold cabinet at 170' with moisture.
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[URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL] |
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Nver had to hold them I know how to plan.
