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BBs at dinner time

post #1 of 5
Thread Starter 

I'm planning to do BBs for dinner tonight.  Since I'm having company I want to serve at a specific time.  After reading a lot of posts on 2-2-1 for BBs and needing to adjust based on how my cooker's cooking it sounds like I need to be prepared for anything from 4 to 5 hours.  If I start with the assumption that I'm going to need a full 5 (true 2-2-1) and it ends up going faster than that where is the best place in the process to slow it down?  And how would I slow it down without sacrificing the quality?

 

Thanks in advance for any help :-)

post #2 of 5

Debbie, morning and sorry for the late answer....   Since I'm not an expert at ribs, I will defer to someone who cooks them alot and can give some credible advice.....  When the ribs I cook are done, I eat them until I can't eat any more and wrap in foil for the next day...   Dave

 

Debbie needs some advice for her next Rib Cook.....

post #3 of 5

I think if you plan for 5 hrs and they're done early, then you'd be okay to place them on a cookie sheet/pan (maybe on a cooling rack in the pan) and tent them with foil, they will be fine for an hour.  I have had pretty good results holding them an hour like this without them getting any more tender.  they should be pretty warm still. you could always reheat on a preheated grill or in the oven..

 

any longer than an hour, then you may want to hold them in a pan in the oven at a very low temp. Uncovered would be the way I would do this, to ensure they're not sweating anymore to erase the effects of your last "1" of your 2-2-1...

 

any other ideas? 

post #4 of 5
Quote:
Originally Posted by NGaSmokehead View Post

I think if you plan for 5 hrs and they're done early, then you'd be okay to place them on a cookie sheet/pan (maybe on a cooling rack in the pan) and tent them with foil, they will be fine for an hour.  I have had pretty good results holding them an hour like this without them getting any more tender.  they should be pretty warm still. you could always reheat on a preheated grill or in the oven..

 

any longer than an hour, then you may want to hold them in a pan in the oven at a very low temp. Uncovered would be the way I would do this, to ensure they're not sweating anymore to erase the effects of your last "1" of your 2-2-1...

 

any other ideas? 

 

I was going to reply with a similar less detail response. If they're done early just tent them with some foil make sure to leave the sides open.

post #5 of 5

Bingo, Raymo. 

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