Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.

Thread Tools
Old 09-07-2010, 03:35 PM   #1
Knows what a fatty is.
smkncajun's Avatar
Join Date: 11-19-08
Location: Crestview, Florida
Default Ribs fully cook and reheat or half and half???

Have to cook for a party but with time constraints I will have to cook the butts and the spares the day before. I usually do a 3/2/1 with my ribs, but I am wondering if do the 3 and then wrap can I fridgerate them overnight and then finish with the 2/1 the next day on the smoker??? I am not worried about the butts, but don'e want to end with dry or over cooked ribs so any help would be appreciated.

smkncajun is offline   Reply With Quote

Old 09-07-2010, 03:39 PM   #2
Babbling Farker
WineMaster's Avatar
Join Date: 01-16-07
Location: Southern MN

I did a 3-2 Emptied the foil pouch the cooled in the fridge. 2 Days later I heated up on a kettle. Sauced and they turned out great.

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

Comp Team
Wine & Swine
WineMaster is offline   Reply With Quote

Old 09-07-2010, 03:41 PM   #3
Knows what a fatty is.
smkncajun's Avatar
Join Date: 11-19-08
Location: Crestview, Florida

When you say 2 days later you heated up on a kettle, that was without foil, basically the "1" of the method???
smkncajun is offline   Reply With Quote

Old 09-07-2010, 03:54 PM   #4
Hugh Jorgan
is One Chatty Farker
Hugh Jorgan's Avatar
Join Date: 07-14-09
Location: Metrolina

I would just cook them til just before done. Sauce and reheat on the grill for show.
Hot Rod Hog Cookers Association, Charter Member, President
Hugh Jorgan is offline   Reply With Quote

Old 09-07-2010, 03:55 PM   #5
Sleepy Smoker
Full Fledged Farker
Sleepy Smoker's Avatar
Join Date: 08-22-10
Location: Northern Illinois

I stumbled upon a technique that worked for me, somewhat by accident. I smoked two racks of spares and ended up pulling them a bit before they were done, maybe 30 minutes away. I tried some immediately and found that while they were pretty good, they weren't quite right. I wrapped the leftovers in foil and stored them in the fridge. Two days later I took out half a rack, still wrapped tight in foil, and tossed it into a 325 degree oven for about 10 minutes. I then unwrapped, gave them a fresh coat of sauce, and returned them to the oven for 8-10 minutes. After letting them rest for a few minutes they were fantastic. They weren't mushy, but came clean from the bone easily. Much better than the sample I had eaten when they were fresh from the smoker.
Sleepy Smoker is offline   Reply With Quote

Old 09-07-2010, 08:01 PM   #6
Sean "Puffy" Coals
is one Smokin' Farker
Sean "Puffy" Coals's Avatar
Join Date: 03-29-10
Location: Buffalo, NY

This is the method I've developed: I cook them til done on the smoker, with no sauce and rest* until about an hour before dinner time. Then I pull them out, cut into individuals, place into a large foil pan and liberally apply my sauce of choice. Cover the pan with foil and place into an oven on the lowest setting until heated thru; about 30 mins.

This method seems to work very well for my crowd & with my rub and sauce. I also always remove the membrane. Different folks will say that it will have vastly different effects on your finished product, but in my experience, I do it more for even absorption of smoke, rub coverage and ease of eating/presentation.

*- Resting for me is placing the ribs on a baking pan, covered with foil in an un-heated oven.
"Eating 'Que isn't making me fat- it's the beer I drink while lounging by the pit."
Sean "Puffy" Coals is offline   Reply With Quote

Old 09-07-2010, 08:06 PM   #7
Babbling Farker
Join Date: 11-27-08
Location: Ormond Beach, Florida

Finish them and wrap them up in plastic wrap and foil and freeze or put in the frig. last thing you want in HALF cooked pork hanging around, anywhere
Weber Spirit E-310 Gasser
1 - Big Green Egg - Large
2 - 22.5 Weber Kettles
2 - 18.5 Weber Kettle
1 - WSM Mini

I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!
aquablue22 is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Test Smoking A Fully Cooked Butt Half Ham (Prons) smokerpete Q-talk 8 11-17-2011 05:48 AM
Half and Half Chicken ... [Pron] smokerpete Q-talk 4 10-04-2011 09:27 PM
Half Hog Cook Puppyboy Q-talk 9 08-15-2010 09:35 AM
Ribs... Cut em in half? d0od Q-talk 15 06-25-2010 10:52 PM
Cutting brisket in half for cook? Smokin Okole Q-talk 25 04-07-2006 10:15 AM

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

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 01:05 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
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