Ribs Time poor

Discussion in 'Pork' started by smokeaddict, Apr 4, 2012.

  1. Members, what would you advise ? I have two very large, thick ribs to do. The last cooked this size took seven hours to finish, and this time I don't have that much time, lunch is at 1pm. Would you think cooking half way the day before, say four hours, the next morning finish would be successful ?
    Thanks for any advice !
  2. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Cook them completely and reheat on the grill or in a slow oven the next day. The quality won't be affected and you and your family will be safe.
  3. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I agree; partially cooking can be dangerous and foster bacteria growth.
  4. dougmays

    dougmays Limited Mod Group Lead

    there should be no reason they would take 7 hours to finish, 6 hours max but you can certainly finish them in 4-5 if you needed to. Are these spares or babybacks?

    if spares try the 3-2-1 method. 3 hours on smoke, 2 hours wrapped in foil, and 1 hour back on smoker/grill to harden. if you are short for time you could cut this down as well some people do 3-1.5-.5. or you could try 2.5-1.5-1.

    for baby backs 2-2-1 is the standard but again you can cut down time (a little) if needed.  if you dont have alot of time, can you start earlier?
  5. Cliffcarter, and Pops thank you. Would the reheat be in foil ?

    Dougmays - The Asian butchers here include a lot of meat with the ribs, in places 2.5 to 3 inches thick. Other thing is, I think my electric smoker isn't getting up to the set temperature.
    Thank you guys for the advice, Gus
  6. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    If in the oven I would reheat in a covered pan at 250°, if on a gas grill set 1 burner on low and put the ribs away from the lit burner. If on a charcoal grill- put a chimney of fully lit charcoal on one side of the grate and the ribs on the other to reheat. Be careful with direct heat grilling because you can easily burn the sugar in your rub.
  7. Thank you Cliffcarter for the advice,
    Regards, Gus

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