It is just not funny to play with my emotions....

Discussion in 'Pork' started by smokey mo, Jul 2, 2010.

  1. smokey mo

    smokey mo Smoking Fanatic OTBS Member

    A friend from church last night asked me what I was doing for the 4th..."Nothing. The wife and I are going to chill at the house 2/3 of the kids work and I have to shuttle them around.  So I don't want to do much...Why?"

    "Well we are thinking about BBQing some ribs up and I just want to know how long you boil them...."

    ***GASP***  "What? Boil? Are you trying to ruin those ribs?" 

    Hook line and sinker... I am now smoking 3-4 cryopaks of ribs from Cash N Carry on the 3rd, because I am NOT cooking on the 4th.  How do I get suckered into these. ;)

    So while I am smoking my brisket and man candy, I will have a boat load of ribs on too.  Any ideas on how to keep these over night or rewarm them for the 4th?  I want to be able to relax and play horseshoes this year. We have church Sunday Morning so I don't want to miss that but the party is right afterwards.

    So here I am asking for your help again.  I will reward with copious amounts of pictures (most of which will not have drool stains on them.).

    Thanks again for any help you can afford.

    Rick
     
    Last edited: Jul 2, 2010
  2. You're a saint. Can't let the man do something like boil ribs.

    Can't help with the question, just wanted to chime in.
     
  3. You can warm them back up in the oven on low for a couple hours. That always works for me - just make sure they're covered or foiled.

    Can't wait to see those pictues! Good luck
     
  4. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I would cook them completely unfoiled, spritz every so often, when done put them in foil with a slather of BBQ sauce (if you wan them sauced), let them rest in a cooler for 1 hr., then into the fridge. The next day put the foil packets in the oven and set the oven to 200°, allow 4-5 hrs. for them to get fully up to temp. It is due to the rewarming time in the foil that I suggest not foiling them while cooking them, if you foil them 2x they might fall apart.
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    How do you gat someone to smoke some ribs. I think you know where this is going to. They got you for sure. For there isn't anyone here that would let boiling ribs go to anyone who like to smoke meat at all. Now you are stuck smoking all them ribs and they get to eat some really good ribs and not lift a finger. GOT YOU
     
  6. smokey mo

    smokey mo Smoking Fanatic OTBS Member

    The best part is I dont have to pay for any of it.  I just get to enjoy their money..uh..ribs and my work.  Plus, they are not getting my burnt ends. Those are cook candy, just for me and the Mrs.
     
  7. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I'd tell 'em one fell out of the pot and got lost in the sink when you drained them before you poured on the liquid smoke...
     
  8. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    I usually throw throw them, foiled, either back into the pit or the oven at 250 for anout 2 hours or so. Nice and slow, they will be fine.
     
  9. nwdave

    nwdave Master of the Pit SMF Premier Member

    Gotta agree, they knew the right bait to get some experienced Q'er on the hook.  Will be very interested in how you handle all the meat with precooking being the order of the day.  I'm going to be having the same problem August 14th. 

    Boiled ribs [​IMG]   Almost lost my breakfast. 
     
  10. smokey mo

    smokey mo Smoking Fanatic OTBS Member

    OK here they come.  He ended up only bringing over 6 racks so it went pretty well.  

    Here they are 1 hour in.  I was making the ABT's while this was going on.



    Do you notice the difference between the new digital and the old thermo in the door.   I am sticking with the old way till I can verify the new one.



    Here are the ABT's added in and the ribs at about 4.5 hours. Just before I foiled them and put them to rest.  He is getting them in the morning to warm in his oven with instructions.  



    Just for the curious then ABT's are made with 2 packs cream cheese with 1 tsp powdered sugar and 1/3 cup peach mango salsa and store bought bacon.  I want to fix that soon when I try bacon again.

    Sorry no photos of the cut up.  I am not going to the party.  I have decided to stay home with the wife and we're smoking brisket as I type.  It will be a quiet 4th at the Smokey House.

    Thanks for looking.

    Mo
     
  11. nwdave

    nwdave Master of the Pit SMF Premier Member

    Now that's some very nice smokin' going on.  I like your rib racks.  Yes, a nice quiet day spent with loved ones, huddled around the smoker.....How can it get any better?

    So, where did you say the ribs were going?  I feel the need for a road trip.  Oh wait, you're about 6 hours travel time south.    Enjoy your brisket.
     
  12. smokey mo

    smokey mo Smoking Fanatic OTBS Member

    OK, so the stay home family around the smoker changed.  We ended up having 17 people over and I had to make e quick trip to the store after early church service so I could get MORE ribs on.  If I do it right I will have JUST enough time before everyone shows up. 

    I didn't have time to take more picture so just review the previous pictures and say to yourself 'Wow, that's a lotta ribs!'.  Funny thing is I opened the smoker and my daughter said, that looks just like yesterday.

    I did six more racks and 45 more ABT's. That is in addition to the already 15 lb packer brisket that was cooked day before. Also, Burnt Ends have got to be the closest thing to manna I can find on Earth.

    They all left stuffed to the brim and waddling to their cars.  

    The gentleman that I cooked the other racks for called and said they were the best he had ever had ( I thought to myself...wait till I get good at this) and he wanted to bring me some wood, he is an arborist...I am getting some maple, alder and ash that is seasoned dropped off this week.  He was happy I guess.

    I can safely say that I COULD NOT have done this with out the help of the family on this site.

    Thank you all again.

    Rick
     

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