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Advice on Spare Rib Cook Time

post #1 of 4
Thread Starter 

Hi all, I am doing a good size smoke, at least for me, this weekend for a friends BBQ. He has two small briskets for me and 10 racks of ribs. I am assuming spare ribs. My question is that he lives about 30 minutes away. I will need to be doing the smoke at my home and then take the meat to his house for plating and serving at 3:00 PM. My main question really concerns not over cooking the spare ribs, yet making sure they are finished when they are served.


1. The briskets are small; one 4 lbs and the other 4.5 lbs. I will work backwards with the time and get them to 200 by 1:30 to 2:30 then hold them in an ice chest with towels until I get them to the venue. I wont get the meat from him until Friday but I am tempted to turn one of the briskets into burnt ends. Any thoughts on this?


2. With the ribs I was going to do the 3-2-1 (modified). My plan is to basically do a 3-2-1/2 and package them up by 2:15 PM. Rather than a full hour at the end I was only going to go 1/2 hour, package them and let them finish that way. Once I get them to the venue around 3:00 I was going to try to get them on my friends BBQ to heat back up and maybe put a little color on them.


Does my plan for #2 sound right and if he does not have a BBQ would just a reheat in the oven be okay and if so a recommendation for how long and at what temp?


Thank you all for any help.



post #2 of 4

If they are 4 pound briskets then they are probably just flats and won't have enough fat to make good burnt ends.


For the ribs I would do the 3-2 and leave them in the foil. Then a short cook on a grill will finish them off. They will most likely be done after the 2 hours in the foil so as long as you get them sauced and heated back up they should be good to go. 

post #3 of 4

I have smoked ribs for a reheat occasion many times. I usually go ahead and set the sauce in the oven (you can use the grill) for like 25-30 min at 325 degrees. then in a foil pan covered they reheat in the oven at 350 for like 20 minutes or so., if you have an hour before the event (i rarely do) then you can do the sauce step there it would be great but if you don't set your sauce and reheat they taste mighty fine.


good luck with your event I am always nervous when my food is being eaten by a group (BBQ creds on the line). Just stick to what ya know the spares (and brisket) will be great. Remember God made pigs and cows taste good already you are just massaging the flavor out!



Happy Smoking


post #4 of 4
Thread Starter 

Excellent! Thank you for a fast response you all. Very much appreciated. Once I get the lay of the land on the venue end as to if I have a grill or oven I can make the final decision. Good point on the brisket BMaddox. If anyone else has any comments please don't hesitate to chime in.





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