Help!! My baby backs are ready 2 hours before dinner!! How do I keep them from drying out?

winojeff · July 2013

My egg temp stayed too high so the baby backs are done 2 hours before the crowd comes for dinner.
How do I keep them from over cooking or drying out?
They're still in foil, but I don't want to remove them yet.
I think I should do the following, but I'd like some advice:

Take them off the BGE, remove from foil, put on a platter in a cold oven, then half an hour before dinner, put them on the BGE, slather with sauce, etc?
Or, what??

HELP!!

Thanks.

lousubcap · July 2013

I would keep them wrapped in the foil and put them in a cooler with lots of towels (fill the void space) and then serve when ready-I have used this method for football tailgates many times-always works! YMMV-

R2Egg2Q · July 2013

+1 for the cooler with towels

winojeff · July 2013

Thanks.
They're headed to the cooler with towels. Like brisket.

Austin Egghead · July 2013

Warm oven (just under 200 tightly wrapped in plastic wrapped then foil.

Mattman3969 · July 2013

lousubcap said:
I would keep them wrapped in the foil and put them in a cooler with lots of towels (fill the void space) and then serve when ready-I have used this method for football tailgates many times-always works! YMMV-

+1. No worries, they will be fine.

sporktaor · July 2013

FTC for the win. Make sure meatside up.

Gamecockeggman · July 2013

ftc...always make you look like a hero

winojeff · July 2013

Thanks for the advice, everyone. The ribs were a huge hit.
I did put them back on the BGE for half an hour when everyone came, sauced them, meat side up, and they were amazing.

Help!! My baby backs are ready 2 hours before dinner!! How do I keep them from drying out?

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