Fathers Day Ribs

[car54]

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

[MallardWacker]

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.


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[eightball]

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]