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?