Beef Back Ribs

[I Marks]

Hi All -

Tomorrow I am going to smoke about 10 lbs. of ribs on my 18" SMC for a party on Saturday. Is it better to finish the cook tomorrow and refrigerate the ribs overnight, or cook them 3/4 of the way and finish them on Saturday?

Thanks for any advice.

 

[JohnTak]

I’m making beef short ribs on Sunday for 8 people. I’m going to use the 321 method. 3 hours at 225*-250* then 2 hours in a foil pan covered with a cup of beef broth and finish uncovered for 1 hour. Turns out great.

 

[I Marks]

I’m making beef short ribs on Sunday for 8 people. I’m going to use the 321 method. 3 hours at 225*-250* then 2 hours in a foil pan covered with a cup of beef broth and finish uncovered for 1 hour. Turns out great.

Thanks, John. Mine are beef back ribs which are smoking away at 235 degrees on the Weber Smokey Mountain. I'll finish them today and refrigerate overnight. Chris Allingham suggested I warm them up tomorrow in a crock pot with some bbq sauce.