Dry Rib Question


 
J

jjbates

New member
I followed the dry rub recipe but had a change of plans and dinner has been pushed back. Should i take them off now (been on for about 90 min) foil them and store them in a cooler? Or can I foil them on the WSM and drop the temp to 250.
 
well they are fully cooked now, but was basically wondering if you can cook the rib at 350 for 90 min or so and then drop to low and slow for an hour or two. probably eating in 2-3 hours.
 
right, but they did 90 min at 350 - 375 (the rendezvous method). I just want to make sure it is not going to dry them out if they stay on the smoker.
 
It's going to dry them out if they overcook. Take them almost to done, remove, allow to cool, then fridge and finish later. Alternatively, take them till just done, foil, then cooler (or stick in the microwave) with towels and hold for a bit. Reheat if becessary.
 
They will cook further in foil during the holding period if they are taken till done now. You can drop the temp if you wish but care must be taken so that they don't overcook. You can baste if you wish every half hour but it won't do a lot to 'keep them moist'. Keeping something moist means not overcooking.
 
You must log in or register to reply here.

 

Back
Top