holding cooked ribs for later serving time?


 
Status
Not open for further replies.
F

f.j. tedford

TVWBB Fan
I cooked two slabs of spares this weekend. Both went 7 hrs at 250 thru the lid/235 at the lower grate. Both used Paul Kirks basic rub . One was foiled for the last 2hrs with a little apple juice the other was left exposed for the 7 hrs and then both were foiled and kept in an ice chest for about 2.5hrs before serving. They were then served with sauce on the side. The early foil wrapped ribs were falling off the bone. The others were pull apart tender but still had texture.

The question is I usually like to serve ribs with Danny's Glaze. I did not do the glaze this time and kinda wish I had. Should I glaze as the ribs are finishing on the WSM then foil wrap to serve later or should I finish them off on a low temp grill at serving time to set the glaze?
 
If you want fall off the bone then glaze when you put in the foil.
If you want texture then I would cook say to 85% done and hold. Befroe serving glaze and set on grill bring then up to temp will finish them off and set the glaze.
Jim
 
Status
Not open for further replies.

 

Back
Top