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Ribs Question for Labor Day

Nashville_Egger
Nashville_Egger Posts: 28
in EggHead Forum
I've got a question for you veteran eggers out there.

I'm having several people over on Monday night to watch the Rebs beat Florida State and I'm planning on smoking around 10 racks of ribs.  However, I haven't invested in an adjustable rig yet and I can only fit about 5 racks at a time in my vertical rib stand.

I think my only option is to just do two cooks. I should have enough time if I start around 10 AM. (Last time I cooked ribs they took around 4 or 4 and a half hours)

My question is, what's the best way to store the first batch so that they are still good around 6 PM when everybody shows up to my house?  I thought about foiling and putting in a cool but my cooler will be full of ice and beer.  Should I stick them in the oven?

What are your thoughts
Large BGE - Nashville, TN
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Comments

  • RedSkip
    RedSkip Posts: 1,400
    I'd cook them in batches or utilize the oven.  Depending on the rib type, and your method...

    You could smoke them for a few hours, and wrap in foil and put in refrigerator.  Then when you are ready, keep em wrapped and put them all on the egg for the finish.  Then sauce as your guests want/like.  Some may not want sauce others may...

    Or, rotate them between the egg and oven, then hold with FTC until you are ready.  Or hold in a deep foil pan.

    Just my 0.02.
    Large BGE - McDonald, PA
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  • Nashville_Egger
    Nashville_Egger Posts: 28
    RedSkip said:
    I'd cook them in batches or utilize the oven.  Depending on the rib type, and your method...

    You could smoke them for a few hours, and wrap in foil and put in refrigerator.  Then when you are ready, keep em wrapped and put them all on the egg for the finish.  Then sauce as your guests want/like.  Some may not want sauce others may...

    Or, rotate them between the egg and oven, then hold with FTC until you are ready.  Or hold in a deep foil pan.

    Just my 0.02.
    What's FTC?
    Large BGE - Nashville, TN
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  • RedSkip
    RedSkip Posts: 1,400
    edited September 2016
    Foil towel cooler.  Wrap in foil, wrap the foiled ribs in towels and put in a cooler.  You can pre warm the cooler with hot water, but be sure to empty the water before putting the ribs in... :o

    Keeps the meat hot for a while incase you finish before your guests arrive.
    Large BGE - McDonald, PA
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  • Nashville_Egger
    Nashville_Egger Posts: 28
    RedSkip said:
    Foil towel cooler.  Wrap in foil, wrap the foiled ribs in towels and put in a cooler.  You can pre warm the cooler with hot water, but be sure to empty the water before putting the ribs in... :o

    Keeps the meat hot for a while incase you finish before your guests arrive.
    Oh ok I gotcha.  Thanks
    Large BGE - Nashville, TN
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  • saluki2007
    saluki2007 Posts: 6,354
    How do you normally  cook your ribs?  Do you wrap with foil?  Use a variation of the 2-2-1?
    Large and Small BGE
    Central, IL

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  • Nashville_Egger
    Nashville_Egger Posts: 28
    saluki2007 said:
    How do you normally  cook your ribs?  Do you wrap with foil?  Use a variation of the 2-2-1?
    I normally just put yellow mustard and a dry rub on them and then run them on the egg at 250 or so for around 4 hours until i can see the bone pulling away from the meat.  Have turned out great every time so I haven't ever messed with foiling them.

    I don't even baste them with anything. I like more of a memphis style rib though 
    Large BGE - Nashville, TN
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  • jonnymack
    jonnymack Posts: 627
    I'd definitely take advantage of FTC, not sure if they would keep that long but worth a try. Tell your friends to bring a cooler for beer/ice. should be the least they can do for the free ribs.
    Firing up the BGE in Covington, GA

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  • Nashville_Egger
    Nashville_Egger Posts: 28
    Nashville_Egger said:
    saluki2007 said:
    How do you normally  cook your ribs?  Do you wrap with foil?  Use a variation of the 2-2-1?
    I normally just put yellow mustard and a dry rub on them and then run them on the egg at 250 or so for around 4 hours until i can see the bone pulling away from the meat.  Have turned out great every time so I haven't ever messed with foiling them.

    I don't even baste them with anything. I like more of a memphis style rib though 
    Oh and I smoke with Pecan wood. That's key
    Large BGE - Nashville, TN
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  • saluki2007
    saluki2007 Posts: 6,354
    Nashville_Egger said:
    Nashville_Egger said:
    saluki2007 said:
    How do you normally  cook your ribs?  Do you wrap with foil?  Use a variation of the 2-2-1?
    I normally just put yellow mustard and a dry rub on them and then run them on the egg at 250 or so for around 4 hours until i can see the bone pulling away from the meat.  Have turned out great every time so I haven't ever messed with foiling them.

    I don't even baste them with anything. I like more of a memphis style rib though 
    Oh and I smoke with Pecan wood. That's key
    You might want to try cooking the first batch sometime this weekend.  Wrap them when finished and put them in the fridge right away to stop the cooking.  Monday when that batch is done, put the first batch back on the egg to warm them up.
    Large and Small BGE
    Central, IL

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  • OneNole03
    OneNole03 Posts: 93
    Sounds like there will be a lot of upset people over at your house Monday night. At least the food will be good.  ;)
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  • Slabotnick
    Slabotnick Posts: 215
    Nashville_Egger said:
    Nashville_Egger said:
    saluki2007 said:
    How do you normally  cook your ribs?  Do you wrap with foil?  Use a variation of the 2-2-1?
    I normally just put yellow mustard and a dry rub on them and then run them on the egg at 250 or so for around 4 hours until i can see the bone pulling away from the meat.  Have turned out great every time so I haven't ever messed with foiling them.

    I don't even baste them with anything. I like more of a memphis style rib though 
    Oh and I smoke with Pecan wood. That's key
    I agree Pecan wood has been my favorite ribs. I've been doing 2-2-1 and even keeping in the fridge and warming up on the gas grill or egg right before serving. Half the night before wouldn't be bad. 
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