jeffh
Got Wood.
- Joined
- Dec 4, 2011
- Location
- Newfoundland, Canada
Okay, so I've been volunteered to cook ribs for lunch on Thursday at the office for about 30 people. I've searched and read about a dozen threads on cooking and re-heating ribs and I have a plan, but I'm basically looking for a few people to validate my plans.
I'm going to cook 18 racks of ribs. I'll skin & trim/rub them tonight, then tomorrow around 1:00 pm I'm going to put 6 on the PBC & 4 on one of my Kettles, cook at around 275° for two hours, then wrap for 1 hour in tinfoil w/ a little apple juice.
I'll then take the ribs off the cookers (and replenish the PBC with the remaining 6 racks) open the tinfoil to let steam escape and slow down cooking, then refrigerate. I'll then repeat the process for the last 6 on the PBC.
Thursday I'm going to bring the ribs into work (still wrapped in the tinfoil), and reheat them in an oven @ 200° for about an hour.
To finish, I'm going to quickly thrown them on our gas grill at the office and sauce them before I serve.
While I know they won't be amazing, I think they will turn out pretty good.
Has anyone cooked ribs in a similar fashion? Is there anything I've overlooked? Any advice (and hopefully positive) feedback is appreciated!
I'm going to cook 18 racks of ribs. I'll skin & trim/rub them tonight, then tomorrow around 1:00 pm I'm going to put 6 on the PBC & 4 on one of my Kettles, cook at around 275° for two hours, then wrap for 1 hour in tinfoil w/ a little apple juice.
I'll then take the ribs off the cookers (and replenish the PBC with the remaining 6 racks) open the tinfoil to let steam escape and slow down cooking, then refrigerate. I'll then repeat the process for the last 6 on the PBC.
Thursday I'm going to bring the ribs into work (still wrapped in the tinfoil), and reheat them in an oven @ 200° for about an hour.
To finish, I'm going to quickly thrown them on our gas grill at the office and sauce them before I serve.
While I know they won't be amazing, I think they will turn out pretty good.
Has anyone cooked ribs in a similar fashion? Is there anything I've overlooked? Any advice (and hopefully positive) feedback is appreciated!