My smoke Day will be on Monday and it will be my first smoke for a crowd. In the event that the ribs finish early, how should I keep the ribs warm for 1/2 hour to an hour? I thought about wrapping loosely in HD foil but don't want the ribs to get soggy or "too done". Any advice is appreciated.
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Advice for keeping ribs warm
- Thread starter SMeadows
- Start date
Dave Russell
TVWBB Honor Circle
As long as you don't overcook 'em, after wrapping in foil, put in a paper bag for up to about an hour.
If you want the sauce to end up really set and dry, you could do as Glenn suggested... OR rest in foil after smoking, then quickly sauce directly on the grill right before serving. At least that's the route I'm going to try Monday. Hopefully, I can get the carmelization right without burning. I hear this is a tastier way to sauce, and only takes a couple minutes, so we'll see.
If you want the sauce to end up really set and dry, you could do as Glenn suggested... OR rest in foil after smoking, then quickly sauce directly on the grill right before serving. At least that's the route I'm going to try Monday. Hopefully, I can get the carmelization right without burning. I hear this is a tastier way to sauce, and only takes a couple minutes, so we'll see.
Dave Russell
TVWBB Honor Circle
Thanks a bunch, Glenn!
Tell ya what, though...on a related note, but unrelated too, I do NOT recommend reverse searing a rib roast directly OVER the coals.
Tell ya what, though...on a related note, but unrelated too, I do NOT recommend reverse searing a rib roast directly OVER the coals.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W:
Don't take this wrong....... but, if your cooking 225+ in the WSM unfoiled and they aren't dried out?????
The oven is a lot more of a moist enviroment than a smoker, no air flow in a oven without a live fire. They will be fine if you don't go more than 1-1.5hrs. </div></BLOCKQUOTE>
Glenn I never foil ribs on my WSM and always cook them 225-250. Never once have then been dry.
Don't take this wrong....... but, if your cooking 225+ in the WSM unfoiled and they aren't dried out?????
The oven is a lot more of a moist enviroment than a smoker, no air flow in a oven without a live fire. They will be fine if you don't go more than 1-1.5hrs. </div></BLOCKQUOTE>
Glenn I never foil ribs on my WSM and always cook them 225-250. Never once have then been dry.
OP's reply:<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">And this doesn't dry the rib out? Thanks! </div></BLOCKQUOTE>
Chuck, I was responding to the OP. I don't foil 95% of the time. What I was talking about is they don't get dry in the WSM they sure won't in an oven.
Chuck, I was responding to the OP. I don't foil 95% of the time. What I was talking about is they don't get dry in the WSM they sure won't in an oven.
George Payne
TVWBB Fan
I have a 18 1/2 inch WMS and I generally smoke them for a full 4 hours. I then take them off, take them inside and lay each rack on HD Foil. I then stream some honey around on the ribs, then sprinkle brown sugar on the ribs. Flip them over and repeat. I double wrap the ribs and I put them back on the smoker for about another 1 1/2 hours and take them off.
If I want to keep them hot for a while, I wrap each rack in two cotten towels, place them all in an ice chest and close it up. For the "origninal" rub on the ribs I happen to use Texas BBQ RUB ORIGINAL. The ribs DO NOT dry out even if you leave them in the cooler for 2-3 hours, or more in some cases.
Good luck.
If I want to keep them hot for a while, I wrap each rack in two cotten towels, place them all in an ice chest and close it up. For the "origninal" rub on the ribs I happen to use Texas BBQ RUB ORIGINAL. The ribs DO NOT dry out even if you leave them in the cooler for 2-3 hours, or more in some cases.
Good luck.