Ribs question

[Herkster]

Alright, Brethern, I need some input.
Tomorrow, my 3 month old daughter is going to get baptized and the family has decided that they want some ribs. Cool, I love cooking ribs, I do them pretty darn well, so I have very few concerns....except for timing.

So, church is at 5p, probably an hour service, plus some pictures, puts us back at the smoker around 6:30. I'm wondering what my best options are.

1) Have them done before we leave for church, have them rewrapped in foil and some liquid, and in the oven on warm.
2) Have them cooked, wrapped, and in a cooler with towels, hoping it holds heat for 2 hours (I don't see this working well, I know it works with pork butts, but there is a LOT more meat mass there)
3) Expecting a 4.5-5 hour cook, start them at 2:30, let them run unfoiled, and hope they are close to done, or not over done, by the time we return.

Now, the specifics. Cooking on a 18.5" WSM that loves to run around 260-275 (which I prefer), no water in the pan, running KBB and apple wood. 4 racks of spare ribs. There will also be some grilling going on after as well, as we'll have burgers and hot dogs for the kids and those that don't want the ribs. Will have about 25-30 people in total that will be eating.

Which option would you favor, or what other options do you recommend?

 

[THoey1963]

I like option #2. I would cook them ahead of time, let them rest for 10 mins to stop cooking, wrap them in foil, wrap them in preheated towels (run them in the dryer while the ribs rest), and then into the cooler. I would think they would stay hot enough that way for an hour or two.

 

[4ever3]

I would go with #3...

Your smoker will just keep cruising whether your there or not so let it.

Congratulations on the baptism!

 

[MisterChrister]

If you're comfortable with your setup (which it sounds like you are), let 'em ride.

My cooker (Redneck Cajun Bandit 22.5 similar to the big WSM), and the charcoal/wood/burn method that I'm used to are BORINGLY predictable, as long as I'm not fighting rain or wind. I have no qualms about walking away for a few hours.

Just make sure you're focused on the setup and timing when you're getting it going. You'll be fine.

 

[revkab]

Definitely option #2. I often fill the cooler with hot water ahead of time to "pre-heat" it, so it doesn't initially suck the heat out of the Q. You can wrap them up with towels or with newspapers. The cooler method should keep the ribs nice and warm for several hours, easily.

Alright, Brethern, I need some input.
Tomorrow, my 3 month old daughter is going to get baptized and the family has decided that they want some ribs. Cool, I love cooking ribs, I do them pretty darn well, so I have very few concerns....except for timing.

So, church is at 5p, probably an hour service, plus some pictures, puts us back at the smoker around 6:30. I'm wondering what my best options are.

1) Have them done before we leave for church, have them rewrapped in foil and some liquid, and in the oven on warm.
2) Have them cooked, wrapped, and in a cooler with towels, hoping it holds heat for 2 hours (I don't see this working well, I know it works with pork butts, but there is a LOT more meat mass there)
3) Expecting a 4.5-5 hour cook, start them at 2:30, let them run unfoiled, and hope they are close to done, or not over done, by the time we return.

Now, the specifics. Cooking on a 18.5" WSM that loves to run around 260-275 (which I prefer), no water in the pan, running KBB and apple wood. 4 racks of spare ribs. There will also be some grilling going on after as well, as we'll have burgers and hot dogs for the kids and those that don't want the ribs. Will have about 25-30 people in total that will be eating.

Which option would you favor, or what other options do you recommend?

 

[revkab]

Definitely option #2. I often "pre-warm" the cooler ahead of time by filling it (mostly) with hot water, then wrap the Q in either towels or newspaper, and place them in the cooler (after dumping the water first). This should hold the Q nice and warm for several hours easily.

Works great for turkeys, too. I put them in one of those big "oven bags" first, then let them rest, breast side down, wrapped with towels.

Alright, Brethern, I need some input.
Tomorrow, my 3 month old daughter is going to get baptized and the family has decided that they want some ribs. Cool, I love cooking ribs, I do them pretty darn well, so I have very few concerns....except for timing.

So, church is at 5p, probably an hour service, plus some pictures, puts us back at the smoker around 6:30. I'm wondering what my best options are.

1) Have them done before we leave for church, have them rewrapped in foil and some liquid, and in the oven on warm.
2) Have them cooked, wrapped, and in a cooler with towels, hoping it holds heat for 2 hours (I don't see this working well, I know it works with pork butts, but there is a LOT more meat mass there)
3) Expecting a 4.5-5 hour cook, start them at 2:30, let them run unfoiled, and hope they are close to done, or not over done, by the time we return.

Now, the specifics. Cooking on a 18.5" WSM that loves to run around 260-275 (which I prefer), no water in the pan, running KBB and apple wood. 4 racks of spare ribs. There will also be some grilling going on after as well, as we'll have burgers and hot dogs for the kids and those that don't want the ribs. Will have about 25-30 people in total that will be eating.

Which option would you favor, or what other options do you recommend?

 

[Fwismoker]

Going with # 3 but sure wouldn't expect a 5 hour cook... plan on 3.5 max then if it goes a little more not a big deal but they won't be over done. Pick up a rib rack (or two) if you don't have one, the ribs will be more evenly cooked.

 

[aks801]

The only way I'd go with option 3 was if someone is left at home to keep an eye out: never leave a fire unattended.

Otherwise, #2.

Good luck and congrats on the big day!

 

[Herkster]

Thanks for the extremely quick responses. I have no issues leaving my smoker, I know how it runs, and the extreme lack of temp swings (usually). I understand the risks with leaving it unattended, but this smoke will be done out of town, on an acreage, and not near any buildings. In fact, it'll be sitting on gravel, and completely surrounded by yards and yards of gravel.
I guess that I have a decision to make. If those of you think that I'll be able to hold temp if they are done, and in a pre-warmed cooler, with pre-warmed towels, that seems to be the safe bet. My fear is coming back to ribs that have cooled down a lot.

Hmmm.....what to do, what to do. Regardless, I'll let everyone know how it goes. Hell, I might even take some pictures, if I have time. Gonna be a busy, busy day. Gotta get the ole girl cleaned up tonight so she's ready to go tomorrow.

 

[Gore]

I get a little chuckle every time I read, "we'll have burgers and hot dogs for the kids." :laugh:

That only works if they are eating in a separate house a few blocks away (or if you really fark up the ribs).

If you are completely comfortable with your set-up and have it isolated where it cannot burn anything down if it falls over (strange things happen -- have you got pets? do the neighbors have pets? Do the neighbors have kids? etc.), I favor 3.

 

[Herkster]

I get a little chuckle every time I read, "we'll have burgers and hot dogs for the kids." :laugh:

That only works if they are eating in a separate house a few blocks away (or if you really fark up the ribs).

If you are completely comfortable with your set-up and have it isolated where it cannot burn anything down if it falls over (strange things happen -- have you got pets? do the neighbors have pets? Do the neighbors have kids? etc.), I favor 3.

Nearest neighbor is a mere one mile down the road. Shouldn't be any pets running around unless a stray Coyote decides he likes what he smells and ventures over.

And, my 2 year old isn't a big rib eater...either are my nieces who are all 5 or under. Gotta keep everyone happy!

 

[GroundChunk]

I would do #2 if you're going to be gone for just a couple hours. Wrapping and putting your BBQ in a cooler works fine. At that point your biggest stress will be if the ribs are hot enough when you get back. If you have them in the oven or on your cooker you'll be thinking about your smoker the whole time or your oven over cooking them during the baptism. Get them done beforehand so you're not worrying.

 

[KevinJ]

I'd go with option 2 unless you have an ATC, after the WSM has a stabilized temp they'll usually just cruise along but sometimes they get a mind of their own. Did a cook earlier this week and 2 hours in grate temps stayed between 271-278 the whole time so I went on an hour bike ride, when I left it was 271, when I got back it was at 325 :shock:

I was smoking a chuckie and pork belly so no biggie, with ribs though that would really accelerate the cook time.

 

[Herkster]

Yeah, I'm leaning towards option 2. Seems to be the least stressful way to do it. Get them on at noon, should have them off by 4, or 415. Vent 'em, wrap 'em, and throw 'em in a cooler. Enjoy the festivities, come back, and enjoy a few adult beverages with family.

 

[smoke ninja]

Ribs reheat well. If you go with no. 2 and they are cooled off just reheat them on the grill or oven.

 

[Stlsportster]

Anyone ever wrap their ribs in saran wrap before they wrap them in the foil when doing a long term hold like this? Our local smoke house does that for all their meats. I've seen them do it on Ribs, Pork Butt, Turkey Breast and Brisket. Always a ton of juice pours out when they cut open a new one. I don't think they put any basting liquid in with the saran, just the natural steam and juices...

And by the way it doesn't seem to affect the bark at all.

 

[cullenbranson]

In your scenario, #3 would be a no-brainer for me. And I assume you are cooking 3+ pound racks with the time/temps you are talking about?

Congratulations and good luck!