Baby Back Ribs for a Party - Timing Question

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drgonzo2k2

Newbie
Original poster
Jun 14, 2017
27
14
Santa Cruz, CA
Hey gang, so we're having a party here in a couple of weeks, and now that some of our friends have tried the ribs from the couple of times I've smoked them, word is getting around, and I'm being asked to do ribs for this party.

I'll be doing 10 racks of baby backs (the Costco Swift Premium 3 packs) on my Rec Tec 680.

So far, I've been using Al's recipe for perfect ribs every time, and it has been very good to me, so I don't plan on changing it.

If you've not tried it (you're missing out, trust me!), it's basically 3 hours un-foiled, foiled for about an hour, and then finished off on a searing hot gasser.

The party starts at 4, and I'd like to start having food ready not too long after people show up.

My plan was to get going around 11:30 or so, thinking it will take longer with the full smoker, and then try to finish them off when people start showing up, finishing off more racks as people go through them.

My question is what to do with the ribs between the time they're done in the smoker and need to go on the gasser?

Should I pull them off the smoker and put them in a cooler with some blankets?

Should I keep them on the smoker but turn the heat down to 180-190 to keep them warm?

Just looking for some advice!  You guys really helped me out with figuring out the cook schedule for my pork butt last weekend.
 
well depending on how long you're prepping them ahead of time,  you want to keep them out of the temperature danger zone thats  between 41°F and 140°F. So   if its for an hour or 2  or more  id suggest  keeping them in the oven on the lowest temp 180 as long as you keep the temps above 140 you're   good 
 
Ten racks in a cooler will hold above 140 for 6+ hours undisturbed. But, don't expect Al perfect ribs. Collagen continues to breakdown at 130+. Holding them ribs hot means they are cooking. Expect FOB when you go to the sear. Only bite thru out is do ahead, chill and reheat/sear as needed. This too has issues as a fast reheat can dry the meat. Pick the lesser of two evils or get as close as you can to 10 on then 10 to the table...JJ
 
Got it, thanks for the details JimmyJ!  So it sounds like my best bet is to try to time it as closely as possible to having the ribs read to sear for when we're ready to eat.  If I finish a little early then the cooler would be better than leaving them in the smoker.  Yeah?
 
 
Got it, thanks for the details JimmyJ!  So it sounds like my best bet is to try to time it as closely as possible to having the ribs read to sear for when we're ready to eat.  If I finish a little early then the cooler would be better than leaving them in the smoker.  Yeah?
 Yes...Wrap and rest 15 min to cool a bit then cooler. They will be Safety Hot but cooled enough to hold an hour or 2 without cooking a whole lot more. Exposed in the smoker can dry them...JJ
 
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