Ribs. 3-2-wait a day-1?

thoraudio · 01-29-2013, 01:14 PM

As a church goin' type, I'm unable to tend to my cooker this coming Super Bowl morn. I'd like to do a few racks of spares but my timings won't match up between getting home and the game.

Would it be possible/edible to do 3-2 on Saturday, then hold to the next afternoon to finish?

Thoughts?

Boshizzle · 01-29-2013, 01:21 PM

Do you have a food saver? If so, cook them fully; seal in food saver bag while hot; plunge into ice to cool them; put them in fridge; 30 minutes before you want to eat them put them in a pot of boiling water; let them boil until hot; remove from pot; cut them out of the bag; serve. They will be superb.

Dockman · 01-29-2013, 01:28 PM

That is some good info!

GaSouthernSmoker · 01-29-2013, 01:29 PM

Great tip

landarc · 01-29-2013, 01:31 PM

You can get very good results doing what you are proposing to do. What I have done, and I tend not to foil normally, is cook them for 2 hours no foil, then 2 hours foiled. Remove them from the heat, wrap them in heavy duty plastic wrap and chill them. To reheat them, I fire up the oven, smoker is not needed, the smoke from the day before will have settled into the meat, it will be fine. Dip the ribs is some thinned sauce (50% BBQ sauce, 25% beef broth, 25% mild vinegar), pop them into a 300F oven and heat through.

GrillsGoneWild · 01-29-2013, 01:56 PM

Quote:

Originally Posted by Boshizzle

Do you have a food saver? If so, cook them fully; seal in food saver bag while hot; plunge into ice to cool them; put them in fridge; 30 minutes before you want to eat them put them in a pot of boiling water; let them boil until hot; remove from pot; cut them out of the bag; serve. They will be superb.

^^^^Exactly the best way to reheat and serve for freshness. You can also throw them on a gas grill to "crisp" up the outside after they are done warming up in the water if you want.

WineMaster · 01-29-2013, 02:01 PM

No doubt. 3-2 or however long you want. Remove from foil. I just bring them outside on a sheet pan and cold in 15 min. Then Finish them off and sauce ( if you sauce them ) on your gasser.

Bludawg · 01-29-2013, 02:08 PM

I grant you absolution to worship at the alter of TBS... that whole religious thing is way overrated anyhow. Signed: Beer Swillin Bubba AKA Joe Six Pack, AKA BluDawg

chriscw81 · 01-29-2013, 04:24 PM

i'm pretty sure god will understand if you miss church on superbowl sunday, god loves football too.

I, however, will be at work for the superbowl. i'm working on seeing if god can get me the day off but my chances are slim....

gettinbasted · 01-29-2013, 04:42 PM

This is exactly what many restaurants do. Cook until tender, wrap, chill, and then warm up and set the sauce on a grill or impinger

Bubba Gup · 01-29-2013, 04:46 PM

I just did this last weekend, but it was 3 - wait a day - 2.5 - .75. For the 2.5, I *lightly* brushed the ribs with agave and foiled with some clarified butter at 250. For the .75 I poured the liquid from the foil packets into my glazing sauce, glazed the ribs and finished them at 275. Couldn't tell any difference at all.

Enkidu · 01-29-2013, 05:56 PM

Superbowl Sunday is like my birthday, the 4th of July, New Years, Christmas, Hanukkah, and Kwanzaa all rolled up into one for me. When my wife and I decided we wanted to have a baby, I told her that we need to time it right so he isn't born during football season, and on no accounts any chance that his birthday will conflict with playoff football or the Superbowl. He was born on May 5.

Church can wait until next Sunday. God will understand.

Happy Hapgood · 01-29-2013, 06:00 PM

Let me see if I understand. Did someone say to boil ribs?

Bludawg · 01-29-2013, 06:37 PM

Quote:

Originally Posted by Toast

Let me see if I understand. Did someone say to boil ribs?

Nah...... Crockpot

Happy Hapgood · 01-29-2013, 06:40 PM

Quote:

Originally Posted by Bludawg

Nah...... Crockpot

Oh.

01-29-2013, 01:14 PM	#1
thoraudio On the road to being a farker Join Date: 06-29-11 Location: Prattville, Alabama	Ribs. 3-2-wait a day-1? As a church goin' type, I'm unable to tend to my cooker this coming Super Bowl morn. I'd like to do a few racks of spares but my timings won't match up between getting home and the game. Would it be possible/edible to do 3-2 on Saturday, then hold to the next afternoon to finish? Thoughts? __________________ Kenmore gasser, CharBroil Big Easy, UDS, Smokey Joe Silver, 1970's Weber Seville

01-29-2013, 01:21 PM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Do you have a food saver? If so, cook them fully; seal in food saver bag while hot; plunge into ice to cool them; put them in fridge; 30 minutes before you want to eat them put them in a pot of boiling water; let them boil until hot; remove from pot; cut them out of the bag; serve. They will be superb. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

01-29-2013, 01:28 PM	#3
Dockman Got Wood. Join Date: 01-25-13 Location: Climax Springs, Mo	That is some good info! __________________ Still trying!

01-29-2013, 01:31 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	You can get very good results doing what you are proposing to do. What I have done, and I tend not to foil normally, is cook them for 2 hours no foil, then 2 hours foiled. Remove them from the heat, wrap them in heavy duty plastic wrap and chill them. To reheat them, I fire up the oven, smoker is not needed, the smoke from the day before will have settled into the meat, it will be fine. Dip the ribs is some thinned sauce (50% BBQ sauce, 25% beef broth, 25% mild vinegar), pop them into a 300F oven and heat through. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-29-2013, 02:01 PM	#7
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	No doubt. 3-2 or however long you want. Remove from foil. I just bring them outside on a sheet pan and cold in 15 min. Then Finish them off and sauce ( if you sauce them ) on your gasser. __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

01-29-2013, 01:29 PM	#4
GaSouthernSmoker Found some matches. Join Date: 04-13-12 Location: Atlanta, GA	Great tip

01-29-2013, 02:08 PM	#8
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I grant you absolution to worship at the alter of TBS... that whole religious thing is way overrated anyhow. Signed: Beer Swillin Bubba AKA Joe Six Pack, AKA BluDawg __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

01-29-2013, 04:24 PM	#9
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	i'm pretty sure god will understand if you miss church on superbowl sunday, god loves football too. I, however, will be at work for the superbowl. i'm working on seeing if god can get me the day off but my chances are slim.... __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

01-29-2013, 04:42 PM	#10
gettinbasted is One Chatty Farker Join Date: 09-14-12 Location: Springfield, MO	This is exactly what many restaurants do. Cook until tender, wrap, chill, and then warm up and set the sauce on a grill or impinger __________________ Gateway Drums - THE Insane Can Posse - gettinbasted.com

01-29-2013, 04:46 PM	#11
Bubba Gup On the road to being a farker Join Date: 08-06-10 Location: Stewartstown, PA	I just did this last weekend, but it was 3 - wait a day - 2.5 - .75. For the 2.5, I lightly brushed the ribs with agave and foiled with some clarified butter at 250. For the .75 I poured the liquid from the foil packets into my glazing sauce, glazed the ribs and finished them at 275. Couldn't tell any difference at all.

01-29-2013, 05:56 PM	#12
Enkidu Take a breath! Join Date: 06-12-12 Location: Los Angeles	Superbowl Sunday is like my birthday, the 4th of July, New Years, Christmas, Hanukkah, and Kwanzaa all rolled up into one for me. When my wife and I decided we wanted to have a baby, I told her that we need to time it right so he isn't born during football season, and on no accounts any chance that his birthday will conflict with playoff football or the Superbowl. He was born on May 5. Church can wait until next Sunday. God will understand. __________________ 22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732

01-29-2013, 06:00 PM	#13
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Let me see if I understand. Did someone say to boil ribs? __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast