I'm getting ready for Sunday - not sure where I'll be or what I'll be
doing tomorrow, so I'm precooking the ribs tonight. My tiny off-set
(smoker) BBQ is made for two people: only one rack of ribs fits over
the drip pan, even if they are cut in half (I was hoping I'd be able
to get 3 halves on without overhanging, but that didn't work out).
They are happily smoke bathing at around 225° at the moment. I will
take each rack out at 2.5 hours and wrap it in foil to finish in the
oven, but now I'm wondering if I should cook them fully or leave them
slightly under cooked so they can finish cooking when they are
re-warmed? Your thoughts?

Thanks to all!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/19/2014 6:41 PM, sf wrote:
>
> I'm getting ready for Sunday - not sure where I'll be or what I'll be
> doing tomorrow, so I'm precooking the ribs tonight. My tiny off-set
> (smoker) BBQ is made for two people: only one rack of ribs fits over
> the drip pan, even if they are cut in half (I was hoping I'd be able
> to get 3 halves on without overhanging, but that didn't work out).
> They are happily smoke bathing at around 225° at the moment. I will
> take each rack out at 2.5 hours and wrap it in foil to finish in the
> oven, but now I'm wondering if I should cook them fully or leave them
> slightly under cooked so they can finish cooking when they are
> re-warmed? Your thoughts?
>
> Thanks to all!
>
>
Two suggestions:

1.) Ribs will smoke very nicely in a vertical rib rack.

http://www.homedepot.com/p/Brinkmann...36-S/203018585

2.) Cook the ribs until done for food safety - 195F, on reheat do not
let them exceed that temp and keep foiled and moist.

"sf" > wrote in message
...
>
> I'm getting ready for Sunday - not sure where I'll be or what I'll be
> doing tomorrow, so I'm precooking the ribs tonight. My tiny off-set
> (smoker) BBQ is made for two people: only one rack of ribs fits over
> the drip pan, even if they are cut in half (I was hoping I'd be able
> to get 3 halves on without overhanging, but that didn't work out).

can you stand them up?

> They are happily smoke bathing at around 225° at the moment. I will
> take each rack out at 2.5 hours and wrap it in foil to finish in the
> oven, but now I'm wondering if I should cook them fully or leave them
> slightly under cooked so they can finish cooking when they are
> re-warmed? Your thoughts?

I would cook them fully, as rewarming is just rewarming from a cold start.
Of course, rewarming on an open flame grill is the best.

"Mayo" > wrote in message ...
> On 9/19/2014 6:41 PM, sf wrote:
>>
>> I'm getting ready for Sunday - not sure where I'll be or what I'll be
>> doing tomorrow, so I'm precooking the ribs tonight. My tiny off-set
>> (smoker) BBQ is made for two people: only one rack of ribs fits over
>> the drip pan, even if they are cut in half (I was hoping I'd be able
>> to get 3 halves on without overhanging, but that didn't work out).
>> They are happily smoke bathing at around 225° at the moment. I will
>> take each rack out at 2.5 hours and wrap it in foil to finish in the
>> oven, but now I'm wondering if I should cook them fully or leave them
>> slightly under cooked so they can finish cooking when they are
>> re-warmed? Your thoughts?
>>
>> Thanks to all!
>>
>>
> Two suggestions:
>
> 1.) Ribs will smoke very nicely in a vertical rib rack.
>
> http://www.homedepot.com/p/Brinkmann...36-S/203018585
>
> 2.) Cook the ribs until done for food safety - 195F, on reheat do not let
> them exceed that temp and keep foiled and moist.

195° is way beyond food safety. Does anyone cook ribs by temp?

On 9/19/2014 6:55 PM, Pico Rico wrote:
> "Mayo" > wrote in message ...
>> On 9/19/2014 6:41 PM, sf wrote:
>>>
>>> I'm getting ready for Sunday - not sure where I'll be or what I'll be
>>> doing tomorrow, so I'm precooking the ribs tonight. My tiny off-set
>>> (smoker) BBQ is made for two people: only one rack of ribs fits over
>>> the drip pan, even if they are cut in half (I was hoping I'd be able
>>> to get 3 halves on without overhanging, but that didn't work out).
>>> They are happily smoke bathing at around 225° at the moment. I will
>>> take each rack out at 2.5 hours and wrap it in foil to finish in the
>>> oven, but now I'm wondering if I should cook them fully or leave them
>>> slightly under cooked so they can finish cooking when they are
>>> re-warmed? Your thoughts?
>>>
>>> Thanks to all!
>>>
>>>
>> Two suggestions:
>>
>> 1.) Ribs will smoke very nicely in a vertical rib rack.
>>
>> http://www.homedepot.com/p/Brinkmann...36-S/203018585
>>
>> 2.) Cook the ribs until done for food safety - 195F, on reheat do not let
>> them exceed that temp and keep foiled and moist.
>
> 195° is way beyond food safety. Does anyone cook ribs by temp?
>
>
It is indeed, but it's where ribs need to go for the fat to render and
make them tender.

"Mayo" > wrote in message ...
> On 9/19/2014 6:55 PM, Pico Rico wrote:
>> "Mayo" > wrote in message ...
>>> On 9/19/2014 6:41 PM, sf wrote:
>>>>
>>>> I'm getting ready for Sunday - not sure where I'll be or what I'll be
>>>> doing tomorrow, so I'm precooking the ribs tonight. My tiny off-set
>>>> (smoker) BBQ is made for two people: only one rack of ribs fits over
>>>> the drip pan, even if they are cut in half (I was hoping I'd be able
>>>> to get 3 halves on without overhanging, but that didn't work out).
>>>> They are happily smoke bathing at around 225° at the moment. I will
>>>> take each rack out at 2.5 hours and wrap it in foil to finish in the
>>>> oven, but now I'm wondering if I should cook them fully or leave them
>>>> slightly under cooked so they can finish cooking when they are
>>>> re-warmed? Your thoughts?
>>>>
>>>> Thanks to all!
>>>>
>>>>
>>> Two suggestions:
>>>
>>> 1.) Ribs will smoke very nicely in a vertical rib rack.
>>>
>>> http://www.homedepot.com/p/Brinkmann...36-S/203018585
>>>
>>> 2.) Cook the ribs until done for food safety - 195F, on reheat do not
>>> let
>>> them exceed that temp and keep foiled and moist.
>>
>> 195° is way beyond food safety. Does anyone cook ribs by temp?
>>
>>
> It is indeed, but it's where ribs need to go for the fat to render and
> make them tender.

Then why did you write what you did?

On Fri, 19 Sep 2014 18:50:36 -0600, Mayo > wrote:

> On 9/19/2014 6:41 PM, sf wrote:
> >
> > I'm getting ready for Sunday - not sure where I'll be or what I'll be
> > doing tomorrow, so I'm precooking the ribs tonight. My tiny off-set
> > (smoker) BBQ is made for two people: only one rack of ribs fits over
> > the drip pan, even if they are cut in half (I was hoping I'd be able
> > to get 3 halves on without overhanging, but that didn't work out).
> > They are happily smoke bathing at around 225° at the moment. I will
> > take each rack out at 2.5 hours and wrap it in foil to finish in the
> > oven, but now I'm wondering if I should cook them fully or leave them
> > slightly under cooked so they can finish cooking when they are
> > re-warmed? Your thoughts?
> >
> > Thanks to all!
> >
> >
> Two suggestions:
>
> 1.) Ribs will smoke very nicely in a vertical rib rack.
>
> http://www.homedepot.com/p/Brinkmann...36-S/203018585

Thanks! I was looking at racks online this morning but BBQ season is
over, so it's too late to be able to scoot down to HD to pick one up,
but I will get one for sure.
>
> 2.) Cook the ribs until done for food safety - 195F, on reheat do not
> let them exceed that temp and keep foiled and moist.

Thanks for the advice. Much appreciated.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 19 Sep 2014 17:55:48 -0700, "Pico Rico"
> wrote:

> 195° is way beyond food safety. Does anyone cook ribs by temp?
>

I cook bread to 195°. What temp do you cook your ribs to?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 19 Sep 2014 17:53:45 -0700, "Pico Rico"
> wrote:

>
> "sf" > wrote in message
> ...
> >
> > I'm getting ready for Sunday - not sure where I'll be or what I'll be
> > doing tomorrow, so I'm precooking the ribs tonight. My tiny off-set
> > (smoker) BBQ is made for two people: only one rack of ribs fits over
> > the drip pan, even if they are cut in half (I was hoping I'd be able
> > to get 3 halves on without overhanging, but that didn't work out).
>
> can you stand them up?
>
> > They are happily smoke bathing at around 225° at the moment. I will
> > take each rack out at 2.5 hours and wrap it in foil to finish in the
> > oven, but now I'm wondering if I should cook them fully or leave them
> > slightly under cooked so they can finish cooking when they are
> > re-warmed? Your thoughts?
>
> I would cook them fully, as rewarming is just rewarming from a cold start.
> Of course, rewarming on an open flame grill is the best.
>
Is that what the gas grill part of my dual fuel BBQ meant to do? I
thought it was for chicken and fast cooking like burgers and dogs.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/19/2014 7:41 PM, sf wrote:
>
> I'm getting ready for Sunday - not sure where I'll be or what I'll be
> doing tomorrow, so I'm precooking the ribs tonight. My tiny off-set
> (smoker) BBQ is made for two people: only one rack of ribs fits over
> the drip pan, even if they are cut in half (I was hoping I'd be able
> to get 3 halves on without overhanging, but that didn't work out).
> They are happily smoke bathing at around 225° at the moment. I will
> take each rack out at 2.5 hours and wrap it in foil to finish in the
> oven, but now I'm wondering if I should cook them fully or leave them
> slightly under cooked so they can finish cooking when they are
> re-warmed? Your thoughts?
>
> Thanks to all!
>
>

I agree with the others who said to cook them fully and foil them while
they are still warm.

--
From somewhere very deep in the heart of Texas

Janet Wilder wrote:
>
> On 9/19/2014 7:41 PM, sf wrote:
> >
> > I'm getting ready for Sunday - not sure where I'll be or what I'll be
> > doing tomorrow, so I'm precooking the ribs tonight. My tiny off-set
> > (smoker) BBQ is made for two people: only one rack of ribs fits over
> > the drip pan, even if they are cut in half (I was hoping I'd be able
> > to get 3 halves on without overhanging, but that didn't work out).
> > They are happily smoke bathing at around 225° at the moment. I will
> > take each rack out at 2.5 hours and wrap it in foil to finish in the
> > oven, but now I'm wondering if I should cook them fully or leave them
> > slightly under cooked so they can finish cooking when they are
> > re-warmed? Your thoughts?
> >
> > Thanks to all!
> >
> >
>
> I agree with the others who said to cook them fully and foil them while
> they are still warm.

I would however wrap them in plastic wrap instead of the foil if you're
going to hold them in the fridge overnight, then re-wrap in foil for
reheating. The main thing here is avoiding the chemical reaction you can
get with moist food in contact with foil for an extended period.

I routinely cook extra ribs, portion them hot off the smoker, foodsave
vac bag and freeze. I've pulled out a section of ribs from two plus
years prior, heated via boil in bag method and they were just about as
good as they were fresh off the smoker. BBQ freezes quite well.

On Fri, 19 Sep 2014 18:17:51 -0700, sf > wrote:

>On Fri, 19 Sep 2014 18:50:36 -0600, Mayo > wrote:
>
>> On 9/19/2014 6:41 PM, sf wrote:
>> >
>> > I'm getting ready for Sunday - not sure where I'll be or what I'll be
>> > doing tomorrow, so I'm precooking the ribs tonight. My tiny off-set
>> > (smoker) BBQ is made for two people: only one rack of ribs fits over
>> > the drip pan, even if they are cut in half (I was hoping I'd be able
>> > to get 3 halves on without overhanging, but that didn't work out).
>> > They are happily smoke bathing at around 225° at the moment. I will
>> > take each rack out at 2.5 hours and wrap it in foil to finish in the
>> > oven, but now I'm wondering if I should cook them fully or leave them
>> > slightly under cooked so they can finish cooking when they are
>> > re-warmed? Your thoughts?
>> >
>> > Thanks to all!
>> >
>> >
>> Two suggestions:
>>
>> 1.) Ribs will smoke very nicely in a vertical rib rack.
>>
>> http://www.homedepot.com/p/Brinkmann...36-S/203018585
>
>Thanks! I was looking at racks online this morning but BBQ season is
>over, so it's too late to be able to scoot down to HD to pick one up,
>but I will get one for sure.
>>
This is the best time of year to pick that kind of stuff up at Home
Depot, Lowes, Walmart. They need the space for Christmas items and
are selling cheap.
Janet US

On 9/19/2014 7:17 PM, sf wrote:
> On Fri, 19 Sep 2014 18:50:36 -0600, Mayo > wrote:
>
>> On 9/19/2014 6:41 PM, sf wrote:
>>>
>>> I'm getting ready for Sunday - not sure where I'll be or what I'll be
>>> doing tomorrow, so I'm precooking the ribs tonight. My tiny off-set
>>> (smoker) BBQ is made for two people: only one rack of ribs fits over
>>> the drip pan, even if they are cut in half (I was hoping I'd be able
>>> to get 3 halves on without overhanging, but that didn't work out).
>>> They are happily smoke bathing at around 225° at the moment. I will
>>> take each rack out at 2.5 hours and wrap it in foil to finish in the
>>> oven, but now I'm wondering if I should cook them fully or leave them
>>> slightly under cooked so they can finish cooking when they are
>>> re-warmed? Your thoughts?
>>>
>>> Thanks to all!
>>>
>>>
>> Two suggestions:
>>
>> 1.) Ribs will smoke very nicely in a vertical rib rack.
>>
>> http://www.homedepot.com/p/Brinkmann...36-S/203018585
>
> Thanks! I was looking at racks online this morning but BBQ season is
> over, so it's too late to be able to scoot down to HD to pick one up,
> but I will get one for sure.

It's the actual one I use, I do recommend spraying it with cooking oil
before loading, but the coating they have on it is nicely non stick and
durable several years in.

>> 2.) Cook the ribs until done for food safety - 195F, on reheat do not
>> let them exceed that temp and keep foiled and moist.
>
> Thanks for the advice. Much appreciated.

You get it with an effortless ease, smoke on!

;-)

On 9/19/2014 7:20 PM, sf wrote:
> On Fri, 19 Sep 2014 17:53:45 -0700, "Pico Rico"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>>>
>>> I'm getting ready for Sunday - not sure where I'll be or what I'll be
>>> doing tomorrow, so I'm precooking the ribs tonight. My tiny off-set
>>> (smoker) BBQ is made for two people: only one rack of ribs fits over
>>> the drip pan, even if they are cut in half (I was hoping I'd be able
>>> to get 3 halves on without overhanging, but that didn't work out).
>>
>> can you stand them up?
>>
>>> They are happily smoke bathing at around 225° at the moment. I will
>>> take each rack out at 2.5 hours and wrap it in foil to finish in the
>>> oven, but now I'm wondering if I should cook them fully or leave them
>>> slightly under cooked so they can finish cooking when they are
>>> re-warmed? Your thoughts?
>>
>> I would cook them fully, as rewarming is just rewarming from a cold start.
>> Of course, rewarming on an open flame grill is the best.
>>
> Is that what the gas grill part of my dual fuel BBQ meant to do? I
> thought it was for chicken and fast cooking like burgers and dogs.
>
>
I do like a glaze and brief sear to finish ribs, just enough to get that
bark bubbling and caramelized - 2 minutes a side tops.

On 9/19/2014 8:50 PM, Pete C. wrote:
>
> Janet Wilder wrote:
>>
>> On 9/19/2014 7:41 PM, sf wrote:
>>>
>>> I'm getting ready for Sunday - not sure where I'll be or what I'll be
>>> doing tomorrow, so I'm precooking the ribs tonight. My tiny off-set
>>> (smoker) BBQ is made for two people: only one rack of ribs fits over
>>> the drip pan, even if they are cut in half (I was hoping I'd be able
>>> to get 3 halves on without overhanging, but that didn't work out).
>>> They are happily smoke bathing at around 225° at the moment. I will
>>> take each rack out at 2.5 hours and wrap it in foil to finish in the
>>> oven, but now I'm wondering if I should cook them fully or leave them
>>> slightly under cooked so they can finish cooking when they are
>>> re-warmed? Your thoughts?
>>>
>>> Thanks to all!
>>>
>>>
>>
>> I agree with the others who said to cook them fully and foil them while
>> they are still warm.
>
> I would however wrap them in plastic wrap instead of the foil if you're
> going to hold them in the fridge overnight, then re-wrap in foil for
> reheating. The main thing here is avoiding the chemical reaction you can
> get with moist food in contact with foil for an extended period.


Pete - good catch there!

I have never had an issue with heavy duty foil, but plenty of
competition teams use your method, so it must be sound.


> I routinely cook extra ribs, portion them hot off the smoker, foodsave
> vac bag and freeze. I've pulled out a section of ribs from two plus
> years prior, heated via boil in bag method and they were just about as
> good as they were fresh off the smoker. BBQ freezes quite well.

Another outstanding tip - vac them and the sous vide to serve.

Strong suggestions.

On Fri, 19 Sep 2014 21:06:45 -0600, Janet Bostwick
> wrote:

> On Fri, 19 Sep 2014 18:17:51 -0700, sf > wrote:
>
> >On Fri, 19 Sep 2014 18:50:36 -0600, Mayo > wrote:
> >
> >> >
> >> >
> >> Two suggestions:
> >>
> >> 1.) Ribs will smoke very nicely in a vertical rib rack.
> >>
> >> http://www.homedepot.com/p/Brinkmann...36-S/203018585
> >
> >Thanks! I was looking at racks online this morning but BBQ season is
> >over, so it's too late to be able to scoot down to HD to pick one up,
> >but I will get one for sure.
> >>
> This is the best time of year to pick that kind of stuff up at Home
> Depot, Lowes, Walmart. They need the space for Christmas items and
> are selling cheap.

I think the end of summer sales are over in this area. That rack is
only $10 and they'll ship to a store for pickup with no added shipping
charge. There's a HD in the same shopping center where I shop for
groceries, so it will be an easy twofer.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 19 Sep 2014 21:48:01 -0600, Mayo > wrote:

> I do like a glaze and brief sear to finish ribs, just enough to get that
> bark bubbling and caramelized - 2 minutes a side tops.

Thanks, you alluded to that yesterday and I needed to double check.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Fri, 19 Sep 2014 21:06:45 -0600, Janet Bostwick
> > wrote:
>
>> On Fri, 19 Sep 2014 18:17:51 -0700, sf > wrote:
>>
>> >On Fri, 19 Sep 2014 18:50:36 -0600, Mayo > wrote:
>> >
>> >> >
>> >> >
>> >> Two suggestions:
>> >>
>> >> 1.) Ribs will smoke very nicely in a vertical rib rack.
>> >>
>> >> http://www.homedepot.com/p/Brinkmann...36-S/203018585
>> >
>> >Thanks! I was looking at racks online this morning but BBQ season is
>> >over, so it's too late to be able to scoot down to HD to pick one up,
>> >but I will get one for sure.
>> >>
>> This is the best time of year to pick that kind of stuff up at Home
>> Depot, Lowes, Walmart. They need the space for Christmas items and
>> are selling cheap.
>
> I think the end of summer sales are over in this area. That rack is
> only $10 and they'll ship to a store for pickup with no added shipping
> charge. There's a HD in the same shopping center where I shop for
> groceries, so it will be an easy twofer.

Target still had some summer stuff out. Not a lot though.

On Sat, 20 Sep 2014 13:50:07 -0600, Mayo > wrote:

> Now as to the beans...sure hope they're going to be cowboy style.

Not this time. Next time and it will be borracho beans next time.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/20/2014 2:08 PM, sf wrote:
> On Sat, 20 Sep 2014 13:50:07 -0600, Mayo > wrote:
>
>> Now as to the beans...sure hope they're going to be cowboy style.
>
> Not this time. Next time and it will be borracho beans next time.
>
>
Mmmm...I do like my beans drunk.....

On Sat, 20 Sep 2014 14:24:32 -0600, Mayo > wrote:

> On 9/20/2014 2:08 PM, sf wrote:
> > On Sat, 20 Sep 2014 13:50:07 -0600, Mayo > wrote:
> >
> >> Now as to the beans...sure hope they're going to be cowboy style.
> >
> > Not this time. Next time and it will be borracho beans.
> >
> >
> Mmmm...I do like my beans drunk.....

Another question or two... When you used the offset smoker and lump,
how did you use the shards of lump? I'm treating them like kindling.
I am using the front to back method to burn coals, so I make my
starter pile with various sizes of lump at the front by the cooker,
use the fire blox to get it started and let the fire burn to the back.
When I check the coals and want to put more in, I push what's in there
toward the cooking box and add new lump. Is that how most people do
it?

Have you ever made your own fire blox? I see where they use paper egg
cartons and sawdust... would that be another use for the shards? How
about the charcoal the fruitwood chips turned into - can I use them?
If not, what do I do with them?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

>>> 2.) Cook the ribs until done for food safety - 195F, on reheat do
>>> not let
>>> them exceed that temp and keep foiled and moist.
>>
>> 195° is way beyond food safety. Does anyone cook ribs by temp?
>>
> It is indeed, but it's where ribs need to go for the fat to render
> and make them tender.

No way. I cook my ribs at 170 deg F, so they can never get beyond that
temperature. All the fat is rendered; they are succulent and practically
falling apart.

-- Larry

On Sat, 20 Sep 2014 21:52:39 -0400, pltrgyst > wrote:

> No way. I cook my ribs at 170 deg F, so they can never get beyond that
> temperature. All the fat is rendered; they are succulent and practically
> falling apart.

So, 170° is the magic number?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/21/2014 1:32 AM, sf wrote:
> On Sat, 20 Sep 2014 21:52:39 -0400, pltrgyst > wrote:
>
>> No way. I cook my ribs at 170 deg F, so they can never get beyond that
>> temperature. All the fat is rendered; they are succulent and practically
>> falling apart.
>
> So, 170° is the magic number?
>
>

Sure, so is 180,190,200,210,220, and 230. Many opinions, many ways to a
good final result. Everyone swears their method is the best. Choose
what sounds workable for you as a learning experience.

On Sun, 21 Sep 2014 22:34:42 -0400, Ed Pawlowski > wrote:

> On 9/21/2014 1:32 AM, sf wrote:
> > On Sat, 20 Sep 2014 21:52:39 -0400, pltrgyst > wrote:
> >
> >> No way. I cook my ribs at 170 deg F, so they can never get beyond that
> >> temperature. All the fat is rendered; they are succulent and practically
> >> falling apart.
> >
> > So, 170° is the magic number?
> >
> >
>
> Sure, so is 180,190,200,210,220, and 230. Many opinions, many ways to a
> good final result. Everyone swears their method is the best. Choose
> what sounds workable for you as a learning experience.

Thanks Ed!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 21 Sep 2014 22:34:42 -0400, Ed Pawlowski > wrote:

>On 9/21/2014 1:32 AM, sf wrote:
>> On Sat, 20 Sep 2014 21:52:39 -0400, pltrgyst > wrote:
>>
>>> No way. I cook my ribs at 170 deg F, so they can never get beyond that
>>> temperature. All the fat is rendered; they are succulent and practically
>>> falling apart.
>>
>> So, 170° is the magic number?
>>
>>
>
>Sure, so is 180,190,200,210,220, and 230. Many opinions, many ways to a
>good final result. Everyone swears their method is the best. Choose
>what sounds workable for you as a learning experience.

I don't bother checking temperature, just put ribs in the Weber and
cook long and slow (cooked offset with just one burner on low), in
about 3-4 hours they're perfect... and no precooking, but I marinate
ribs in the fridge, in a ziplock, for 2-3 days.