Quote:
Originally Posted by pektel
If I were me, I'd wrap them in tin foil, then wrap in a towel, and put in a cooler to retain as much heat as possible without cooking them further. Then fire up the grill to reheat. If you plan on saucing them, you're going to want to finish on the grill to caramelize the sauce a little anyways.
But again, I've never cooked ribs for a large group. "Eating time" when I cook ribs is whenever they get done  |
Good tip right there.
I did 16 7.5lb butts this past saturday for a picnic sunday after church. When they were at temperature saturday night (about 11:30pm) i pulled them off the smoker, wrapped them in two layers of foil, and stuck them in one of my large coolers with some towels. Sunday morning around 8:30 when I started pulling them to serve, my assistant was still doing the hot-hands two-step thru 3 pairs of disposable gloves (I gues to be fair, I really should invest in another pair of nice, insulated gloves like I use for my helper...
)
BTW, if you are cooking them ~225*, I would probably figure on about 5 hours to cook. At least that's what mine average out to.