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how do you plan....

smokesniffersmokesniffer Posts: 2,016
edited December 2011 in Pork
Ok so many of the recipes say between 4-5 hours or  7-9 hour, etc. How do you plan a sit down time for your meal?? With ribs for instance, how does one go about having supper, say at 6 pm, and all of a sudden the ribs are done at 5pm. Now what do you do with the ribs while you are getting the rest of the meal ready. Do you heat them back up once everything else is ready. Steaks I can kind of have a rough idea, but these bigger roast's and rib's or something that takes a longer period of time put a bit of a twist on for me. I like to have everything hot and ready at close to the same time.

Large, small, and a mini


  • Always pplan a "rest" for your main course. It gives you wiggle room to meet yyou commitments
  • OK, I just have to get used to this rest idea. I don't want to lose to much of the temperature of the meat. 
    Large, small, and a mini
  • Thank you
    Large, small, and a mini
  • I wrapped my brisket in heavy foil, then a towel, and then in a cooler and it kept it's temp for a couple of hours.  Foil was still two hot to hold .   From what I gather (and have experienced), foiling and holding it's temp will keep it moist as the meat becomes more and more tender.

    I love my egg.
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