pre-cook ribs? Back Ribs

cupboy · September 2010

Hi guys

need some help.....
I'll be having a breakfast at my house this Monday before a big football game....
The boys love the Egg and have requested Back Ribs ...
without cooking through the night what is the best way or is there a way I could cook them part way then finish them early Sunday morning?

would i just smoke them ahead or time then braise in the morning or could I braise them then smoke the morning of ?

Thanks for your time!

SmokeyPitt · September 2010

Ribs for breakfast...I like your style!

I think you want to smoke first. If it were me, I would smoke for 3 hours or so, then foil and cook another couple of hours. Leave them in the foil, let them cool, and put them in the fridge. In the morning, just take them out of the foil and throw them on the grill direct and add sauce to finish.

gdenby · September 2010

There have been a number of posts recommending using the CWM method, and saving the final glazing for when the ribs are needed. I don't recall it the recommendations said to leave the ribs in the braising liquid in the packets or not.

Certainly, if you foil, save the juices for addition to the finishing sauce.

cupboy · September 2010

thanks for the help

cupboy · September 2010

CWM ???

gdenby · September 2010

CWM was Car Wash Mike, a longtime and outstanding member of the forum who passed away recently.

His method is detailed here:

http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

NC-CDN · September 2010

I'm not sure if it's the best way or not, but I would cook them how I usually do and do everything up to the finish sauce. Then in the morning either crank up the egg or oven and finish them with some sauce.

Never had to do that before though, but I am guessing that is how I would handle it. Good luck. Breakfast ribs....YUMMY.

cupboy · September 2010

thanks really appreciate the suggestions

civil eggineer · September 2010

I cook ribs in my pressure cooker for 20 minutes then on the egg for 10 minutes a side. They are delish and I can cook from start to finish in an hour. Do a site search for "pressured cooked" and you will find the method I use in greater detail.

CBBQ · September 2010

I'm getting ready to do 30 slabs tomorrow for a festival next weekend. I do the 3-1-1 method but only do the "3" part of it on the original cook. Then I wrap the slabs individually in foil and freeze/fridge. I re-warm them in the foil for about an hour. Any longer than that in foil and you can turn babybacks into mushy fall-off-the-bone. You can do this in an oven if you want. Then I pull the out of the foil and finish on the grill.

Humphrey Chimpden Earwicker · September 2010

cook them completely prior to the game and then reheat

pre-cook ribs? Back Ribs

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