Need some advice

KGilma2018

My wife is going to the beach with my mom and sisters this weekend.   I was planning on smoking a slab of St. Louis style ribs Saturday.   Now here's my problem, my mother said I should take my dad out to dinner.  I told her my plan to make ribs which he would love.  However he eats early (5pm sharp) and I have an 8:30 tee time Saturday morning.  I can't figure out how I can play 18 (assiming 4 hr round) an hour to light and get the egg stable and have ribs smoked(5 hr cook) by 5pm.  Any suggestions how I can accomplish this? Can I partially smoke them Friday night for say 2 -3 hr and finish Saturday afternoon? 

mlc2013

turbo ribs and you'll have time to spare

Hook_emHornsfan_74

Second on the turbo. Just make sure the rub you use doesn’t have a lot of sugar in it.  I cooked some st Louis ribs Saturday at 300° or so and they were done in about 3 hours. Higher temp would be done even quicker. 

KGilma2018

I guess I could do that.  I just like them low and slow.   

mlc2013

KGilma2018 said:

I guess I could do that.  I just like them low and slow.   

i have tried both ways and can not notice any difference

lousubcap

You should explain your situation and see what happens.  Jazz it up to really sell your preferred option.  He may find the appeal of the menu worth the change in schedule.  Besides if not, you are no worse off than if you hadn't given it a shot. 

The other real fact is that a few hours into your preferred cook method you front-up and say the cook is running long and likely won't finish until around---.  You need to figure out which way to play this in advance.  You can't sell both concepts-he will see right thru 'em.

Upon further review-very light appetizers at 5 PM with the main show when the ribs are good to go.  Good luck however it sorts out. 

Elijah

Get the egg stable before your tee time without the meat. Accelerate the cook enough to hit your time. 

wardo

I vote turbo ribs.  My best ribs have been turbo spares!

littlerascal56

Keep that tee time and manage the cook from your Flameboss!  I do it all the time from my golf cart.

KGilma2018

Elijah said:

Get the egg stable before your tee time without the meat. Accelerate the cook enough to hit your time. 

I may do that, just keep it low around 250 and throw the slab on as soon as I get home and bump the heat up to 300.

Srf_in_Dfw

Do you have a sous vide? If so, I'd go that route.

KGilma2018

Srf_in_Dfw said:

Do you have a sous vide? If so, I'd go that route.

I don't have one, but that is a good idea.  I decided I'm going to cook ribs Sunday, and take him out to dinner Saturday night, instead.

alaskanassasin

Tell him to eat a snack