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Ribs (again)

tripmactripmac Posts: 17
edited 3:54AM in EggHead Forum
I am planning on cooking 10 slabs of ribs for a tailgate Saturday. My thought was to cook them over night on my egg and finish them up on a pull behind grill at the stadium. [p]I have done ribs in the past several ways, but my best results are using a method similar to Car Wash Mikes. So that is what I am looking to do now.[p]Any suggestions?

Comments

  • tach18ktach18k Posts: 1,607
    tripmac,
    I have done this several times.
    I start out doing the 3,1,1 method but there are changes. I start with about 5- 6 full racks. I set up a indirect cook, the racks on their edges and use a dome temp of 250, no less no more. I let them go for 3 hours, I then remove them to a 3-4 deep alum pan, I cut the full racks in half at this point. I cover the ribs lightly with the "sauce of the day" or what ever you will use at the end. Not too much as you don’t want to over do and steam the ribs. I then put the covered alum pans in the a Direct Egg setup and rotate top to bottom every 15 minutes to keep the ribs from burning, for an hour or so. I remove the covered pans and let them rest on the counter for about an hour. Next into the refrigerator they go till the day of grilling. On that day of grilling I set the house oven to 175 and just warm the ribs up for about an hour or less, just enough so the harden fat melts. Transport these to your final grilling spot. Now the ribs are ready for the final grilling and saucing. Just grill and sauce the ribs as needed. Like I said I have done this before and days ahead, the most I did were 18 racks over 3 days.

  • thirdeyethirdeye Posts: 7,428
    tripmac,[p]That sounds like a great plan. The only other thing I would consider would be smoking a few fatties, they reheat well too.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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