Beef ribs done too soon?

dmchicago

My beef ribs are done about 2 hours earlier that I planned. The cow drives the cook for sure!

I assume I can wrap in foil and put them in a oven set on warm (170) oven?

Thanks in advance.

BGEChicago

I have the exact same problem.... Mine are at 180 now.. I have wrapped them before. I just FTC but they are so fatty the oven method you mentioned should work great as well.

Foghorn

Yes.  Keep them above 140 and don't let them dry out.

dmchicago

I wrapped them in HDAF and they are in the oven at 170.

Thanks.

Mattman3969

If they probe tender you’ll need to let them rest unwrapped until the IT starts to drop.  This will keep the protein from over cooking once wrapped.  

For 2 hrs I’d wrap in HDAF and a towel them into a cooler.  Short span like this the oven isn’t really needed unless you don’t have a cooler. 

mEGG_My_Day

Beef must cook faster in Chicago.  Y’all should be fine.  I think they get better after a few hour rest. 

dmchicago

mEGG_My_Day said:

Beef must cook faster in Chicago.  Y’all should be fine.  I think they get better after a few hour rest. 

I’m actually in Austin. 

I had temp control issues. Probably need to address my underbite. I think it’s affecting air flow. 

dmchicago

Mattman3969 said:

If they probe tender you’ll need to let them rest unwrapped until the IT starts to drop.  This will keep the protein from over cooking once wrapped.  

For 2 hrs I’d wrap in HDAF and a towel them into a cooler.  Short span like this the oven isn’t really needed unless you don’t have a cooler. 

Turns out my wife needs the oven for roasted potatoes so they have been Yeti'd.