I bought 9 racks of baby backs for Fathers Day. I made them the day before to keep the workload down. Because of the amount of ribs, I smoked them in 2 batches. Each batch was smoked for 4 hours. Then I double wrapped them in foil, poured some apple juice on them and sealed the foil. They were then put in a 200 degree oven and cooked to 190 degrees. After that they were put in a cooler for 2 hours and then refrigerated.
On Fathers Day I reheated them in the oven, still in the sealed foil.Then I unwrapped them, sauced them and put them on a hot grill for about 5 minutes.
The ribs were <b><font color="red">TENDER!!!</font id="red"></b>
How do you spell success <b><font color="red">RIBS</font id="red"></b>
Brad
Brad,
What you have discribed is they way I just started doing ribs. The three pronged approach, Smoke-Wrap and cook more-then finish on the grill is now my preferred way of doing it. I even got spares to taste right. All I am doing is perfecting my times for the first two steps. I like tender ribs where they will stay on the bone just a little. Now my wife on theo ther hand just wants sumpt'n tender, like pot roast tender. You cant finish those on the grill.
(http://www.susanminor.org/Rayeimages/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Geez you guys are making me hungry Mallard, I was gonna take the weekend off from cooking and enjoy the 4th. But youall h ae begun to erode the chances of THAT happening LOL
Jay[8]