|Banner advertisements by bbqads.com|
In Reply to: Holding Question posted by BD on March 03, 2014 at 16:30:06:
Ray's comments about the holding time in foil and the dangers of the temperature over that time are RIGHT ON. Ribs do not hold well at all. Here's my suggestion:
Smoke the ribs the day before, wrap in packages of six or so racks each, then refrigerate. Cook the ribs just to the "near tender" stage which is best measured by inserting a toothpick between the bones. If you have to push it to get it in, that's right where you want them. If you can put it in with no effort they are past ideal for this method. Reheat the ribs on a grill to bring them up to serving temperature and avoid time in the zone. On a medium-high heat grill this will take about 5 minutes per side. You can use several grill and get a whole lot of racks through the process in little time. Final suggestion: Don't sauce the ribs until they are almost ready to pull off the grill -- avoid char and they'll look pretty, too.
The BBQ Forum Home Page