Holding Spare Ribs

Midnight Smoke · 12-13-2008, 11:26 PM

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 · 12-14-2008, 12:25 AM

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 · 12-14-2008, 06:14 AM

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

dresselbrew · 12-14-2008, 07:56 AM

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

ipls3355 · 12-14-2008, 08:06 AM

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 · 12-14-2008, 09:18 AM

Quote:

Originally Posted by dresselbrew

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 · 12-14-2008, 09:26 AM

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 · 12-14-2008, 09:58 AM

Quote:

Originally Posted by Meat Burner

What are you cooking on? Big difference in times.

Cooking on the Egg

Quote:

Originally Posted by ipls3355

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 · 12-14-2008, 10:03 AM

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 · 12-14-2008, 10:09 AM

Quote:

Originally Posted by barbefunkoramaque

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 · 12-14-2008, 02:02 PM

Quote:

Originally Posted by barbefunkoramaque

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.

12-13-2008, 11:26 PM	#1
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	Holding Spare Ribs 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? __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

12-14-2008, 12:25 AM	#2
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	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. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

12-14-2008, 06:14 AM	#3
Desert Dweller Babbling Farker Join Date: 08-03-08 Location: Mesa, AZ Not exactly hell, but the zip code is very close... Downloads: 0 Uploads: 0	Don't have a clue, but inquiring minds want to know... __________________ Bo Compton in Mesa, AZ, KCBS CBJ Weber Ranch Kettle, BDS Mega, OTS, Weber Platinum WSM w/Stacker from ProQ LFSA RED Thermapen, And 1 2010 Victor brand Hot Dog Cart

12-14-2008, 08:06 AM	#5
ipls3355 is one Smokin' Farker Join Date: 04-27-07 Location: Mattoon, IL Downloads: 0 Uploads: 0	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. __________________ Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle

12-14-2008, 09:26 AM	#7
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	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. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

12-14-2008, 07:56 AM	#4
dresselbrew On the road to being a farker Join Date: 09-06-08 Location: Raleigh, Nc Downloads: 0 Uploads: 0	Newbie question. Does that mean 3hrs smoke 2hrs foiled then 1 hr smoke again for the 3-2-1 method?

12-14-2008, 10:03 AM	#9
Rick's Tropical Delight Permanent Timeout Join Date: 04-25-07 Location: Farmersville, Ohio Downloads: 0 Uploads: 0	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...

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