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    My ribs are done too early!

    Posts: 21
    in Pork
    I reached 167° and my Mom won be here for another 3 hours. What should I do to keep them from drying out?
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    Comments

    • Posts: 34,737
      I have never used temperature as a guide for ribs-insert a toothpick into the thickest rib meat-get no resistance either direction=finished.  And that temp is likely closer to the 190's if measuring-you may have some cook time left on those guys.  FWIW-
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 21
      edited May 2014
      Cool thanks! I'll give it a shot!
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    • Posts: 34,737
      @Strummer-at what calibrated temp did you cook them at and for how long?
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 1,938
      I'ld foil them if you don't want them to dry out.
      Large BGE in a Sole' Gourmet Table
      Using the Black Cast Iron grill, Plate Setter,
       and a BBQ Guru temp controller.

      Medium BGE in custom modified off-road nest.
      Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

      Location: somewhere West of the Mason-Dixon Line
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    • Posts: 404
      What temp are you cooking at and are the ribs pork?

      I would drop the cooking temp to 225 * F and keep cooking until they have a half inch of the ends of the the rib showing.  Foil them with a little moisture ( Honey and vinegar ) Wrap them and leave them on the grill cooking at 225 * F for an hour.  Sauce and return to het for sauce to harden.

      How long have you been cooking the ribs?
      Billy
      Wilson, NC
      Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks

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    • Posts: 21
      They are pork, the egg has been holding steady 300°
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    • Posts: 21
      @lousubcap I put them on at 10am. They look great right now. I thin I may foil them.
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    • Posts: 34,737
      Go with the toothpick test and given your temp you could well be at the finish-line.  You can certainly foil and you can do the proverbial FTC (foil, towels and cooler) to hold them til ready to consume.  They will turn out great.
      BTW-welcome aboard and enjoy the journey!
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 21
      It's pretty smooth with the toothpick. I think I'll harvest them and foil them up. Thanks everybody!
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    • Posts: 99
      Eat that batch as an appetizer and start another batch for supper.
      Live on beautiful Lake Hartwell GA
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    • Posts: 3,515
      Foil with a little cider vinegar then throw them back on before she gets there.
      LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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    • Posts: 725
      eat them and make more :D
      Beaufort, SC
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    • Posts: 3,515
      plumbfir01 said:
      eat them and make more :D

      agreed. Well done @plumbfir01‌
      LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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    • Posts: 34,737
      @Strummer-how did it play out...
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 21
      Thank you everybody for your help. I pulled the ribs off the egg at 1 pm, spritzed them with apple cider vinegar wrapped them in foil and put them in the cooler wrapped in a towel. We didn't eat until 5pm and the ribs were a perfect temp and texture! I need to learn to not stress. But cooking for Mom is always tough because she's a pro! She liked the corn bread and potato salad too! Thanks again for all your help.
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    • Posts: 34,737
      Nothing like a home-run when you need it.  Congrats on a most eggcellent result!
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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