Rib & Brisket Review

[PJ Polke]

I know these topics have been beaten to death, but can someone direct me to the posts addressing foiling of spare ribs and how long to cook briskets (whole and flats)? While I'm asking, how about keeping meat warm if they are done before it's time for dinner?

 

[Chris Allingham]

You can find info on holding cooked meat before serving on the Holding, Storing & Reheating Barbecued Meats page.

I'll let others chime in on the other points. You might try clicking search at the top of the page and do a search on spareribs, spare ribs, foil, etc.

Regards,
Chris

 

[PJ Polke]

Thanx, Chris. I did a search and it returned a variety of posts - not all dealing with what I was looking for. I thought folks out there could help give more specific direction.

 

[Chris Allingham]

PJ,

Here's a thread on the 3-2-1 method of foiling ribs that might interest you:

http://tvwbb.101inc.com/ultimatebb.cgi?ubb=get_topic;f=1;t=000207#000000

Regards,
Chris

 

[PJ Polke]

Most helpful...Thanx again.

 

[Guest]

One trick I found for pork ribs(without going in to the whole foil s ubject) is that when you are done cooking the ribs, wrap them them in foil, then wrap them up in a paper shopping bag for 20-30 minutes, you would not believe the difference it makes in tenderness, sort of like resting a steak I guess?