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Rib Help Please!

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danv23
danv23 Posts: 953
edited April 2012 in EggHead Forum

Hi all,

We're having easter for family and friends on Sunday and I won't have time for the ribs to be done by noon.  I refuse to get up that early.  So, I was wondering if ya'll had any sugestiond for cooking them tomorrow.  I was thinking I'd finish them, double wrap in foil, let them get down to room temp, fridge them overnight, and then use the weber for what god intended - throw them on there in the foil out of the fridge to warm them up ~ 200 for a couple of hours.

Is that a stupid thought?  Not sure what other options I have.

Thanks for lookin' and suggestin'!


The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

Cumming, GA

Eggs - XL, L, Small

Gasser - Weber Summit 6 Burner

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Comments

  • stike
    stike Posts: 15,597
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    cook and simply reheat the next day.  they heat up quickly.

    do NOT let them sit out warm cooling on the counter.  just wrap them and chill them quickly.
    ed egli avea del cul fatto trombetta -Dante
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  • tnbarbq
    tnbarbq Posts: 248
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    No reason to over complicate things.  I've smoked them one day and warmed them up in the oven the next. Came out just fine.
    Scooter 
    Mid TN. Hangin' in the 'Boro. MIM Judge
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  • Gato
    Gato Posts: 766
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    Never done them ahead, but I wonder if you could get them to the tenderness desired and do the final finish with sauce the next day??
    Geaux Tigers!!!
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    I do mine in 4 hours @ 225. I dunno if 7 am is too early to get up and light the fire but if you want them fresh and hot, just set your egg up tonight, get your ribs all prepped and throw them on at 8 am. You can certainly reheat (but listen to Stike on the cooling down fast) but you could have them done by noon for sure....oh yeah, what kind of ribs???? It does make a difference in how long they cook.


    Keepin' It Weird in The ATX FBTX
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  • Mickey
    Mickey Posts: 19,674
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    Turbo Ribs are very good
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Turbo Ribs are very good
    I think so too. There is really no connective tissue in (pork) ribs that force you to cook slow. I like them grilled
    Keepin' It Weird in The ATX FBTX
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  • danv23
    danv23 Posts: 953
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    My egg is as calibrated as the guru is that controlls it (anal about that) and 275 dome for 5 - 5.5 hours is as good as it gets. I like to sip a few fridays so i don't like to get up early at all, and being a little hung over complicates everything.

    So I got 2 comments, one to fridge asap and one to let cool down in the foil before the fridge. Just curious, what do ya'll think would be best?


    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Cool ASAP. Even freezer for 20-30 min. Do not let anything hot sit out and cool on the counters. I'm gonna sick Stike on you to drop some knowledge but don't let things cool slowly.
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Sounds like you have it all dialed in with time and temp. Ribs reheat well so don't sweat that. You'll be fine however you want to cool and store them but common practice is to cool them ASAP.
    Keepin' It Weird in The ATX FBTX
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  • billyray
    billyray Posts: 1,275
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    danv23 Check out the turbo ribs

    http://eggheadforum.com/discussion/comment/1171777#Comment_1171777

    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • danv23
    danv23 Posts: 953
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    So I cooked the ribs as described, let 'em rest for about 10-15 minutes and sliced them up (and of course had a sample - they were awesome).  I put them in the ceramic liner of a crock pot and poured about 3/4 cup of apple juice over them, HDAL over the top and into the fridge.  In the morning I fired up the weber to 200 degrees and set the crock in it indirect. Pulled them off about 1.5 hours later and had a sample.  They were the exact same product I tasted off the egg - PERFECT. 

    So for all of you out there that want some sleep can have you sleep and eat well too!!!!

    If ya'll have any questions just let me know!!!


    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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