Ribs advise

9900 · Joined: 26 Jan 2010 Posts: 15

Next week i am going to cook baby back ribs for the 30 people.
Can i get some advise for doing the ribs in advance. I was thinking smoking the ribs for 3 hours and the take Them off. Then finnish them the next day.
Thanks.
Jesper
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Smokin Mike · Posted: Jun 16 2011 Post subject:

I can't help you with the re-heating thing but have you considered loin back ribs St. Louis style? You'll get a heck of a lot more meat per bone than BB's? That would help with your situation.

Inner10 · Posted: Jun 16 2011 Post subject:

I don't like to partially cook things, I either fully cook and re-heat or cook before and hold hot.

Give us a little more information about why you want to do a partial cook...whats your schedule like?

BluDawg · Posted: Jun 16 2011 Post subject:

It takes 4-5 hrs for ribs. Why not just cook them the same day they will be served? Splitting the cook dose not have much advantage, by the time you get the pit up to temp and settled out your already an hour into the second go round and you still have another hour to an hour and a half to cook. So you are working harder not smarter.
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whitey · Posted: Jun 16 2011 Post subject:

I kindof have to agree with BluDawg
My Babies take around 5 to 5 1/2 hours no foil. Nothing better than fresh out of the cooker.
But if reheating is the only way to pull it off then put them in a hotel pan tightly foiled and just use the oven to bring them back up to serving temp.
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9900 · Joined: 26 Jan 2010 Posts: 15

Ok it look like it will be best and easy way to cook them the same day.
I�ll be cooking the ribs on the smoker (picture below) How to setup the fire for the best results. It can be a bit of a problem to get the smoker around 250 F. Shall i use lumb charcoal or
briquettes
Thanks for all the advise.

Picture of the smoker here: http://www.bisonbbq-grill.de/popup_image.php?pID=18&imgID=0[/img]
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Bison offset smoker

9900 · Joined: 26 Jan 2010 Posts: 15

It is loin back ribs i am going to use. St.louis st ribs are not easy to get here in denmark.
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Big Green Egg Large
WSM 18-1/2-Inch
Weber Grill 57cm
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Bison offset smoker

Mish · Posted: Jun 16 2011 Post subject:

82's BBQ · Posted: Jun 16 2011 Post subject:

SoEzzy · Posted: Jun 17 2011 Post subject:

BluDawg · Posted: Jun 17 2011 Post subject:

9900 · Joined: 26 Jan 2010 Posts: 15

For my personal cooking I use a similar smoker. I usually put one chimney of briquettes in the firebox, let it come to temp and then move the hot coals towards the cooking chamber. I then put new charcoal in a single layer and allow it to heat via the minion method.[/quote]

I can't understand All you are writing, so corect me if i am wrong.
I take full chimney hot briquettes in firebox, then when smoker is up in temp then I take the charcoal near the chamber, then put coal upon the hot coals. Am I correct.
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WSM 18-1/2-Inch
Weber Grill 57cm
Weber Grill 57cm (Old)
Bison offset smoker

feldon30 · Posted: Jun 17 2011 Post subject:

Im from Texas but temporarily in Copenhagen. When are the ribs going to be ready and I'll head on over. Smile

Did you buy the Egg in Denmark?

I've had major troubles buying ribs with the meat attached. Every time I find ribs in Copenhagen at a grocery store, they've removed most of the meat to make bacon and what's left are mostly bones that cook in 90 minutes. I was excited when a butcher shop at N�rreport had a sign up for "Spare Ribs". I was so disappointed when I looked in the window and the ribs were 2cm (3/4 inch) thick. Pork ribs in the US are 5cm (2 inches) thick at least.

Today I bought a "hunk of pork" which is 7 ribs including all the meat, fat, and pig skin. I will trim it and smoke for about 5 hours.

Good luck and hope to hear how your ribs turn out!

Additional: Minion method is about 5kg of cold briquettes (Heat Beads or Kokobriketten) in the basket. You ignite 10-12 briquettes in a chimney starter until ashes cover and drop them on top of the cold coals. It will burn slowly for several hours. Add 1 piece of apple, maple, hickory seasoned wood about 8cm x 8cm x 8cm every hour.
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Inner10 · Posted: Jun 17 2011 Post subject:

I think that 82 is saying is he lights a chimney, dumps it in and lets the cooker come up to temp, then he pushes the lit coals towards the cooking chamber side of the firebox and pours unlit coal ontop/beside the lit coals....or that's that I got from it.

Soezzy nailed it with the ribs, in-fact he was the one who showed me the light when it came to baby backs. Around here you can't find a baby back rib to save your life, and restaurants who sell so called baby backs are the larger loin backs (from what I've tried).

If you are at a store here:

Side Ribs = St. Louis Trimmed Spares with the rib ends separated and sold in the same package.

Back Ribs = Loin Backs.

1buckie · Posted: Jun 17 2011 Post subject:

SoEzzy wrote:

A little tip for you when in restaurants that offer all you can eat baby backs,
if they are true baby backs, (or loin backs), the bones will be round,
if they are cheating and advertising baby backs but the bones are flattened,
then they are cheating and selling you spares at baby back prices!

I just eat ALL their ribs, so they can't do that to the next guy.

9900 · Joined: 26 Jan 2010 Posts: 15

9900 · Joined: 26 Jan 2010 Posts: 15

I would think that only 10-12 briquettes will be difficult to get this large smoker up to 250F
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Bison offset smoker

Smokin Mike · Posted: Jun 17 2011 Post subject:

SoEzzy · Posted: Jun 17 2011 Post subject:

No problem Mike, I just don't want to see what's left after you trim loin backs up St Louis style, I already think there's little enough meat on BB and Loin backs compared with spares, I don't even want to see a picture of them trimmed as a joke! Wink

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Smokin Mike · Posted: Jun 17 2011 Post subject:

I have no explanation other than having a brain fart. Rolling Eyes

Anyway, back to cooking for 30... 9900 I hope you get it all sorted out and your cook is a success!!!