Ribs...cooking options with no room on PitBoss...

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hncreature

Newbie
Original poster
Jun 26, 2020
13
3
I checked the threads and didn't get answer I was looking for - So...

I have a BBQ coming up this weekend and with the 3 butts I'll be doing on the PitBoss I won't have enough space for the ribs - Looking for the BEST OPTION to get ribs served with the butts

1) Oven then grill? I'll have a couple of hours while the butts are resting

2) Grill to oven? I can start the ribs on the grill...let them sit hours while the butts cook...then finish in oven? It will 91 degrees and a mid afternoon oven is going to be miserable

3) Here's the stretch question...can I do them the night before then reheat on the grill while the butts are resting...2 hours...without getting those bad ribs you get from a chain restaurant that taste like they've been sitting for a week? I know...I know...who eats ribs at those places but before I was doing my own I'd take them from anywhere...LOL!

4) Which rib would be more forgiving in a reheat situation...baby back or spare?

Thank you!
 
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You can most certainly do the ribs the night before and then reheat them on the grill the next day without a negative effect. Another option would be to start the butts the night before and once they hit 160 pan wrap them and finish them in the oven. Once you got those in the oven then you can toss the ribs on the smoker. Depending on the types of ribs they might be done close to the same time as the butts.
 
You can most certainly do the ribs the night before and then reheat them on the grill the next day without a negative effect. Another option would be to start the butts the night before and once they hit 160 pan wrap them and finish them in the oven. Once you got those in the oven then you can toss the ribs on the smoker. Depending on the types of ribs they might be done close to the same time as the butts.

Butts first it is!

Just to be sure...
Butts...160 then wrap...put in fridge or in off oven overnight?

What should the reheat temp be? I usually wrap...after 5hrs...then 300 for 2hrs...sit for an hour - Would the 300 be OK?

Thank you again!
 
I would take the butts to 150-160 whenever they stall out. Place them in foil pans and then cover in foil. Into the oven at 250-275. Stick a temp probe in there. Once they hit 205 pull them out and throw them in a cooler full of old towels/blankets. They will stay warm in the cooler for a very long time and it gives them a good rest until you are ready to pull and eat!
 
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I would take the butts to 150-160 whenever they stall out. Place them in foil pans and then cover in foil. Into the oven at 250-275. Stick a temp probe in there. Once they hit 205 pull them out and throw them in a cooler full of old towels/blankets. They will stay warm in the cooler for a very long time and it gives them a good rest until you are ready to pull and eat!

Excellent! Thank you again!
 
That went better than expected! After much overthinking I decided to try the "Cooler Method" on the butts

Did the butts for their usual 7 hours...wrapped them in towels then cooler'd them...then put the 3 racks of ribs on for a fast-ish cook at 300 for about 2.5 hours

Served one butt and the ribs and left the other wrapped...then served the second when the first was finished

I can't believe how well the "Cooler Method" works...the butts sat up to 3 hours and were still plenty hot and totally juicy

...better than expected!!!

Thank you all again for the help!!!
 
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