Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Unread 07-05-2013, 08:40 AM   #1
Wandering around with a bag of matchlight, looking for a match.
Join Date: 07-03-13
Location: Aurora, IL
Downloads: 0
Uploads: 0
Default Best Way to Cook Ribs to Go?

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.
aurorajp is offline   Reply With Quote

Unread 07-05-2013, 08:47 AM   #2
Full Fledged Farker
BB-Kuhn's Avatar
Join Date: 12-27-12
Location: North Aurora, IL
Downloads: 0
Uploads: 0

I'd do a 2-1(1.5 break)-1. It'll still be cooking quite a bit during the drive if they're still wrapped. Open the foil when you arrive and see how much they need. You may keep them in the foil for a bit more but I'd wager they'll be ready for the last unfoiled bit. Good luck.
Cat Daddy's BBQ : 22.5 WSM / PBC / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold
BB-Kuhn is offline   Reply With Quote

Unread 07-05-2013, 08:52 AM   #3
Got Wood.
Join Date: 02-17-13
Location: CNY
Downloads: 0
Uploads: 0

I have had good luck cooking ribs fully a head of time, holding them in foil in a cooler with towels. When it's time to eat, I put them on a hot grill for a few minutes. I like the grill marks and a little carmelization of the sauce. If you want more traditional ribs, I would go with a little lower heat, maybe indirect, for a longer time. I don't think partially cooking them, holding and then finishing cooking would work well.
TheRealGrinder is offline   Reply With Quote

Unread 07-05-2013, 10:35 AM   #4
is one Smokin' Farker

pitbossJB's Avatar
Join Date: 12-05-09
Location: Albuquerque,N.M.
Downloads: 0
Uploads: 0

Yeah, I'm with Grinder, fully cook them and warm them when it's time to eat.
"It's all done with smoke and mirrors..............I think I like smoke the best"

Highly modified Bandera w/ griddle on firebox
Smokey Joe's
pitbossJB is offline   Reply With Quote

Unread 07-05-2013, 10:42 AM   #5
Take a breath!

GMDGeek's Avatar
Join Date: 10-10-12
Location: Wylie, TX
Downloads: 0
Uploads: 0

How far away is your dad's? I cook mine 3-1-1 (3 hours unwrapped on pit, 1 hour wrapped on pit - this depends on bone pull back so may vary a little, 1 hour re-wrapped in warm box with towels) lets me travel and usually they are pretty spot on. I cook at 275.
Bib Up and Dive In!
GMDGeek is online now   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 11:46 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts