Long hold on spare ribs

[coltranem]

Has anyone done an over night hold on spare ribs. Like 12+ hours? I am cooking brisket and pork butt on Friday for a cookout Saturday. I was thinking I might cook the spares then too.

 

[chopsaw]

Has anyone done an over night hold on spare ribs. Like 12+ hours?

Or 3 days ,,, that's my go to on ribs . Then I reheat them whole on the grill , or I cut them into sigles and do a " beer brat " type of thing in a foil pan with sauce . Simmer in the pan , then over the heat , and back in the pan .
Just did a couple from a slab I had in the fridge .
These were 100 % cooked on day one .
Fridge overnight , then smoked 3 hours no wrap on day 2
Cut into singles grilled and sauced on day 3 .

Perfect bite through

So I would cook them with the other stuff . Let them cool , then wrap in foil and hold overnight .
Reheat as you would , but I really like the grilled singles .

 

[coltranem]

Or 3 days ,,, that's my go to on ribs . Then I reheat them whole on the grill , or I cut them into sigles and do a " beer brat " type of thing in a foil pan with sauce . Simmer in the pan , then over the heat , and back in the pan .
Just did a couple from a slab I had in the fridge .
These were 100 % cooked on day one .
Fridge overnight , then smoked 3 hours no wrap on day 2
Cut into singles grilled and sauced on day 3 .
View attachment 737826
Perfect bite through
View attachment 737825
So I would cook them with the other stuff . Let them cool , then wrap in foil and hold overnight .
Reheat as you would , but I really like the grilled singles .

I have done this before and heated in a warm oven but since I am going to be running the warm for the pork an brisket. I thought perhaps I could put the ribs in too.

 

[801driver]

Sorry a week late here, but I would say take a look at what temp you are going to smoke and what the humidity is to think about needing to wrap after 6-7 hours. I have a Smok-it electric smoker so it has low air flow. I do full pork ribs at 225' for 8-9 hours frequently to get pretty tender without wrapping. They come out very tender, fall off the bone at 10 hours. I do fold the very thin ends over (actually under) so they do not dry out. I hope yours came out well.

 

[coltranem]

So I did my usual method. Cook until they feel right then remove from the smoker and wrap in foilwith a thin sauce. For three racks I let them cool and moved to the fridge and reheated wrapped at 250 F until the reached 145-ish. The 4th rack was wrapped the same way but then moved into my warming oven set to 140 F. It sat in there for about 19 hours.


Those ribs might have been a little softer but we're pretty much on par with the ones that had been cooled and reheated.

Sorry forgot pictures