A
aurorajp
Guest
It's my father-in-law's birthday this weekend and each family is cooking a slab or two of ribs for the party. I won't have 5-6 hours of exclusive use of his grill, so I had planned to cook mine ahead of time and finish them off there.
I smoke baby backs at home using 2-2-1 method crutching during the second 2 hours. My thought was to do the first 4 hours at home and then finish them off at their house. There would be probably a 1 to 1.5 hour window between the 2 hour foil stage at home and the finishing stage there.
Is my best bet to cook for the first 4 hours at home and then finish them for the last hour there? What's the best way to store them during that time. If I refrigerate them it's going to take a much higher temp to finish them off at their house. Is there another way to do this better?
Thanks in advance.
John
I smoke baby backs at home using 2-2-1 method crutching during the second 2 hours. My thought was to do the first 4 hours at home and then finish them off at their house. There would be probably a 1 to 1.5 hour window between the 2 hour foil stage at home and the finishing stage there.
Is my best bet to cook for the first 4 hours at home and then finish them for the last hour there? What's the best way to store them during that time. If I refrigerate them it's going to take a much higher temp to finish them off at their house. Is there another way to do this better?
Thanks in advance.
John
