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Cooking ribs for a tailgate, advice needed

post #1 of 11
Thread Starter 

Hello guys...

 

I have a question about the best way to do ribs for tailgating. The big issue is, the parking lots don't open for tailgating until 6am, and most of the games start at 11am. Not much time to do ribs on the smoker. We do have access to a gas grill (portable Coleman grill). What I'm trying to figure out would be, would it be better to cook the ribs, chill them, and somehow reheat them on the grill the next day? Cook them, pull them off at home really early and wrap in foil and keep warm in the cooler, maybe grill them a few minutes with sauce to set the sauce... or is there a better way I'm not thinking about? Any help would be appreciated!

post #2 of 11

my vote would be cook them day before, refrigerate, and then the day of the tailgate bring them still chilled, unwarp, warm up on a grill and then slap some sauce on towards the end.

 

I tend to normally just smoke them with the 3-2-1 method on my WSM, but my dad makes ribs by slow cooking in the oven the day before, refrigerating, and then heating the next day.  He SWEARS it actually turns out better then taking straight from oven to grill.  Regardless they are great that way.

 

so personally if it was me that is how I would do it.

 

I would be nervous about keeping them at a safe enough temp doing something where you cooked them that morning and tried to keep them warm.  but I will admit I am no expert on that subject so please don't think I am.  just a 8 lb pork butt wrapped in foil and a towel is one thing, that will stay hot for 3-4 hours.  but thinner ribs, if it is going to be 4-5 hours between wrapping and re-grilling, I would be nervous about food safety with such a smaller piece of meat.  again, others may know much more so please jump in if needed.  just another reason I would fully cook, chill, and then bring cold and reheat at the game.

post #3 of 11
Thread Starter 
Thanks for the input.

I should have mentioned, if I was doing the wrapping to keep warm thing, I'd probably put them on around midnight and pull around 5am or so.

Also, I'm only talking about 4 racks total.
post #4 of 11
I agree with krubby. In fact, I just reheated some ribs on the grill tonight on medium low heat and they were better than fresh out of the smoker for some reason - no joke.
post #5 of 11

I'd cook the day before and reheat but not for safety reasons as I think you'd be fine either way but more for convenience and the fact you won't be rushed should it take a bit longer.

 

I understand the whole food safety thing but thinking back on all the things I've eaten in my frequent travels around the globe, I'm not long for this world.  I remember when I was a kid taking a bologna sandwich with me when I left the house in the morning and throwing it on the dash of the tractor till lunch time.  I liked it warm and the cheese gooey.  Didn't know any better at the time and would not recommend this method of obtaining a hot lunch.  Also used to put cans and foil wrapped goodies on the manifold.  Just don't forget to poke a hole in them to vent....GO ahead...ask me why!  :icon_eek:

post #6 of 11
Thread Starter 
Why?
post #7 of 11
Quote:
Originally Posted by NurseWizzle View Post

Why?

LOL... I kinda walked into that.

 

A can of beans exploding in the engine compartment will scare the hell out of you and...Ever smelled beans burning...For a couple days!! 

post #8 of 11
Thread Starter 
I'd probably need to change my pants after that
post #9 of 11

Do the 3-2 then foil and into the fridge the day before then fire up the grill take them out of the foil and do the 1

 

Adjust times like you do at home mine go more like 3-1.5-.45 for spare ribs

post #10 of 11
Quote:
Originally Posted by Pineywoods View Post
 

Do the 3-2 then foil and into the fridge the day before then fire up the grill take them out of the foil and do the 1

 

Adjust times like you do at home mine go more like 3-1.5-.45 for spare ribs

                                                         yeahthat.gif

post #11 of 11
Thread Starter 

Thanks everyone for the input. It seems like cooking them maybe the day ahead and reheating on the grill will be the way to go.

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