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Cook now, serve later question ...

post #1 of 8
Thread Starter 

I am looking to smoke some spare ribs tomorrow in my Weber Smokey Mountain and wondering if anybody has any suggestions about the best way to cook the ribs for six hours earlier in the day and serve at night. Using the 3-2-1 method can I just wrap after "1" and let them keep warm for a few hours and raise the smoker heat for an hour before serving and uncover them? Or should I just refrig em for a few hours and warm em back up in the oven?

 

Could be a potential gap of 3-4 hours between when I'd be done cooking them and when I would serve.

 

Oh and another rib question, when wrapped and juiced, how much beer should I use? A full can or just enough to soak the two racks.

 

Thanks in advance!

 

Cheersbeercheer.gif

post #2 of 8

Do the 3 plus the 2 then put them in the fridge and then just do the final 1 before serving.

You don't need a full can just enough to mop/spritz them then be sure to seal the foil tight

post #3 of 8



 

Quote:
Originally Posted by Pineywoods View Post

Do the 3 plus the 2 then put them in the fridge and then just do the final 1 before serving.

You don't need a full can just enough to mop/spritz them then be sure to seal the foil tight



 

I did this Sunday and it worked out great. Only difference is I did the last hout on the gas grill and I drank the beer and used a lemon lime soda for the spritz. Good luck brother.

post #4 of 8

Let us know how it turns out.

post #5 of 8

Piney knows what he's talking about.

 

How did it work for ya?

post #6 of 8
Thread Starter 

I made some changes to my schedule and was able to cook and serve immediately. It meant leaving the smoker unattended for 15 minutes but I was comfortable everything would be fine. Thanks though for the help everyone! The ribs came out delicious! Only hiccup was there wasn't more! That 321 method makes for killer rib!

 

Cheers!

post #7 of 8

Good deal.. yea the 3.2.1 works greatthumb1.gif

post #8 of 8

I cooked 5 racks of ribs for a party over the July 4th weekend.  I smoked them 3.5-1.5-.5 and wrapped in foil and keep them in a cooler with towels.  When ready to serve I put them on a hot grill for about 5 minutes on each side.  They came out great; should have cooked 6 racks; sorry no pics.

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