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thehumanrake
Posts: 28
Dumb question I know... Doing an ass of ribs for the USC v. LSU game tonight. Was gonna do standard 3-1-1 at 250 or lower. Problem is, I got a little excited. Ribs are on at 175... Game doesn't start until 8. Do I need help or just stay low and slow? Thanks.
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Stay the course. Don't foil it will only speed up cooking. Internal temp is hard to measure on ribs because of bone to meat ratio. Go by bend (should nearly fold over on itself) or toothpick into the meatiest part to test doneness (should slide in and out with no resistance). FTC if done early and about 20-30 sauce and toss on the grill to firm it up before serving if you so choose.
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Thanks man...
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Wrap them in foil and put them in a cooler if they are done early. You want to put them in the smallest cooler that you have that they will fit in. Fill the extra space with towels if you need to. This will keep them warm for a few hours without cooking them further.Large BGE Decatur, AL
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GreenhawK said:Wrap them in foil and put them in a cooler if they are done early. You want to put them in the smallest cooler that you have that they will fit in. Fill the extra space with towels if you need to. This will keep them warm for a few hours without cooking them further.
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And Gooooooo 'Cocks!!!!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
And don't cut them before you are ready to serve.When was the last time you did something for the first time? - Zick Boulder, CO
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