Around 2:40, the 2 hour foiling period will be done. We're not eating until about 7pm. Can/should I put the ribs (still wrapped in foil) in the fridge until an hour before dinner and then finish them up just in time for dinner? If not, what should I do instead?
For the finish - I presume I put a meat thermometer in and bring them up to temp. What temp am I going for? What temp should the smoker be at? After they're up to temp, do they get wrapped in foil and rest for 10-20 minutes like most meats? Or eat immediately?
Thanks so much for your help.
Spare ribs dry rubbed overnight
CG Side firebox smoker
Smoked with applechips at 225 for 3 hours
In foil now with 2 TB applejuice - will go for 2 hours at 225
Not using any "mop" or "sauce" (DH hates sauced bbq)
Want "Fall of the bone" tender