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St. Louis ribs, need and extra hour - 1.5. What to do?

golfinggq

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I put the rack on at 2pm @250* Was planning on eating at 5:30 ish. Just got told that our company will be here closer to 7. What should I do?!?!
 

griz400

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Sauce em, wrap em, and put em in a cooler, mix a drink, and if they dont show up, call us ......lol 
 

b-one

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Wrap them in foil then towels and put them in a dry cooler,it works with bigger cuts of meat at least. Only other thought is reheat them best of luck.
 

golfinggq

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I do it with my pork butt. I was thinking of wrapping them and putting in the oven at like 185
 

griz400

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I would just wrap em, when they are done, they are done, after that they tend to dry up if you keep cooking em 

I deep fry turkeys at work sometimes, sometimes as many as 8, with 2 set ups, and i just wrap em and put em in a cooler, and you couldnt tell what one was cooked first or last
 
Last edited:

SmokinAl

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So what did you do & how did they turn out?

Al
 

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