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

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.

Comments

  • lousubcaplousubcap Posts: 9,753
    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-
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • R2Egg2QR2Egg2Q Posts: 1,652
    +1 for the cooler with towels
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • winojeffwinojeff Posts: 51
    Thanks.
    They're headed to the cooler with towels. Like brisket.

  • Austin  EggheadAustin Egghead Posts: 3,548
    Warm oven (just under 200 tightly wrapped in plastic wrapped then foil. 
    Large, small and mini SW Austin
  • Mattman3969Mattman3969 Posts: 6,383
    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.

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • sporktaorsporktaor Posts: 16
    FTC for the win. Make sure meatside up.
  • ftc...always make you look like a hero
    Go Gamecocks!!!
  • winojeffwinojeff Posts: 51
    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.
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