I'm having a party on the 4TH and I plan on grilling 3 racks of ribs the day before and then reheating them the day of the party. Anybody ever tried this before? I dont have enough time to cook everything and I'll probably need about 6 hours for all the ribs. I use a dry rub and grill them indirectly for about 2 1/2 to 3 hours @ 275º-300º. Just wondering if they'll lose any flavor or dry out. Thanks in advance for your input. And a safe and happy July 4TH to all!!!

 

Try cutting your cooking time to 2 hours and wrap them up tight while your waiting. When you reheat them make sure they're done all the way thru.
Jeff

 

your cooking time is ok, but after you smoke them, or indirect cook them, wrap them in foil and leave them in the barbecue until the coals die out or put them in a low oven for 2-3 hours. Use 250 for a oven temp. I never cook ribs over 225 in the barbeque and I cook them for 6 hours, no more. Then you can put them in the fridge til you reheat them. The foil will actually help out alot, it'll make your ribs tender and juicy. But you have to cook them enough til the meat just starts to pull back from the rib bones. Then wrap them tightly in a couple layers of heavy duty foil. Trust me, you'll never do it another way after you try this. Ken

 

What kind of ribs are they? pork or beef? It may sound bad, but
we boil the pork ribs til done, than while still hot throw them into
a 3 gal pot filled with bbq suace overnight the next day fire up the
grill and heat them up, actually befor you start the heating, bbq
some asperigus soak in olive oil for an hour take out put on your
grill and cook til flimbsy while lightly sprinkleing margarita salt.

 

Bad ? Dude, bad is what tastes bad, not how you cook it. I hate all the barbeque snobs nowadays who tell you you can't do this, or you can't do that. Who are they anyway ? I cook what I like, and cook it how I like to cook it. I do barbeque catering by the way, and have had people falling over themselves to marry me for my barbeque. Do what you like, enjoy, Ken

 

Chill out dude, no one said you could'nt cook or can you??
Icefan71 was askin for help, so i only offered up a way i do
one kind of ribs and i have a way with the beef ribs also. I
also dont have poeple walking away from my cooking either

 

Sorry, you misunderstood me, I saw you apologizing for boiling your ribs, saying 'it may be bad', so I was rushing to your defense. Not drilling you, my mistake, my apologies. I hate it when guys look down their noses at someone who pre boils their ribs, saying it's not 'real barbeque', know what I mean ? I say if you like it, the cooking method don't matter, peace, Ken

 

Well that makes more sence Yah I personally boil pork ribs
to get the crap out and while they cool down in the bbq sauce
of your choice the ribs draw in the sauce so they become
inpregnated and saturated . Beef completely differant. Okay
so im sorry for poppin off also.

 

We actually do our baby back pork ribs this way:

dry rub and let them sit wrapped in foil in the fridge (usually overnight)
Do liquid smoke concentrate\water (equal portions)
Pour into the foil with the ribs and seal so they steam inside the foil
Pop into the oven at 275 for 90 to 120 minutes on cookie sheets

Take them out of the oven and foil
Put bbq sauce on them and then put on the grill to carmelize the sauce and get that nice flavor to the sauce from the grill.

Turns out super juicy and tender. Very simple method. You will have people ask to make this again (we get 5 or 6 gatherings a year now where we are asked to make our ribs).

If it tastes good to you, go for it. We've done 6 racks at one time this way in the oven.

 

No sweat bro, I didn't get uptight. I am one of 'those guys' who love to barbeque. I have a big, offset firebox smoker, I have competed in competitions, I do a little catering, etc. But I'll never be a snob, personal taste is personal taste. And I often don't have time to spend 12 hours smoking ribs, so I boil, or bake, or roast and it's still really good.

But if someone wants to spend the time;

Dry rub consisting of 1 cup brown sugar, then according to taste I use about 1 tablespoon each of; cayenne pepper, garlic powder, onion powder, paprika, black pepper, white pepper, cumin, oregano, Old Bay Seasoning, and/or ???

I pull the back membrane off the ribs and rub them well with lots of dry rub then wrap in saran wrap (cheaper than foil) for a day in the fridge. The next day I get a fire going in the smoker and get the temp stabilized between 210 and 225 degrees. I put the ribs in for 6 hours, I like alder wood, or white oak, but hickory, beech, any fruit wood is good. Mesquite is very strong so if you like it, use less. I use only charcoal briquets, lump gets too hot, and I add wood flavor only 3 or 4 times. I make a baste of 1/2 apple juice, 1/4 apple cider vinegar and 1/4 water with enough white sugar to just sweeten it a bit. I baste every hour or so with a mop. After 4 or 5 hours I look to see when the meat just starts to shrink back from the bone. I then double wrap all my ribs singly in foil and put them back in the barbeque because it's hot and let them stay there til the fire goes out, about 2 hours. When they cool sort of in 3 or 4 hours You grill them briefly if you like your sauce cooked on, or just serve sauce on the side. To keep for the next day just put the whole rib packet in the fridge. The next day I just put them in a warm oven for an hour til warmed throughout. Smother with a good Memphis-style sauce and get it all over you, mmmmmm,,,,,,,

 

Well, I cant beat a smoker, someday that'll be a good investment.
I also could swear you work for the railroad cuz when i did this guy made them simular to how you just explained yum yum.

 

well I learned my method from someone, it's fairly standard for smoking ribs. You can get a fairly decent smoker from Home Depot for $150 or so. They take a little more work and need to be tuned but they will give surprisingly good results if you know a few tricks. If you do invest let me know and I'll send over all the little secrets. Ken

 

Icefan71 are you listenin lotta good stuff here, also sounds like
some know what there doin, and now im hungry im firein up
when i get home

 

You can pre-cook them by boiling them in water until just cooked.
After they have cooled properply ,Place them in the fridge wrapped up in the foil with your sauce.
Cook as normal.

I don't use ribs anymore, too much price for too much waste.

I buy Pork Steak & trim some of the fat off.

They are mostly all meat & are very price acceptable.

 

You can also have a full-size pork picnic roast sliced by the butcher at the store. It makes for a whole mess of giant CHOPS, especially if they are cut an inch or more thick.

I generally try to cook out fat by whatever means I can - a large steamer pot is good for this, the drippings are still available for a basting juice for the grill too.

Beef briskets are notorious for having tons of fat on 'em, but if you time it right you can get them not quite tender and cut out the worst of the blubber in them - then finish cook them on the grill. This gives also an opportunity to cook in a marinade fairly deeply.

SMOKERS are the bomb, you can cook anything with them. I've used smokers to cook Pizza before, ask Dennis - he saw the pictures I posted back then.

~Wolf