BBs at dinner time

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

debbie1105

Newbie
Original poster
Jun 1, 2012
22
10
Rochester area, upstate NY
I'm planning to do BBs for dinner tonight.  Since I'm having company I want to serve at a specific time.  After reading a lot of posts on 2-2-1 for BBs and needing to adjust based on how my cooker's cooking it sounds like I need to be prepared for anything from 4 to 5 hours.  If I start with the assumption that I'm going to need a full 5 (true 2-2-1) and it ends up going faster than that where is the best place in the process to slow it down?  And how would I slow it down without sacrificing the quality?

Thanks in advance for any help :-)
 
Debbie, morning and sorry for the late answer....   Since I'm not an expert at ribs, I will defer to someone who cooks them alot and can give some credible advice.....  When the ribs I cook are done, I eat them until I can't eat any more and wrap in foil for the next day...   Dave

Debbie needs some advice for her next Rib Cook.....
 
I think if you plan for 5 hrs and they're done early, then you'd be okay to place them on a cookie sheet/pan (maybe on a cooling rack in the pan) and tent them with foil, they will be fine for an hour.  I have had pretty good results holding them an hour like this without them getting any more tender.  they should be pretty warm still. you could always reheat on a preheated grill or in the oven..

any longer than an hour, then you may want to hold them in a pan in the oven at a very low temp. Uncovered would be the way I would do this, to ensure they're not sweating anymore to erase the effects of your last "1" of your 2-2-1...

any other ideas? 
 
I think if you plan for 5 hrs and they're done early, then you'd be okay to place them on a cookie sheet/pan (maybe on a cooling rack in the pan) and tent them with foil, they will be fine for an hour.  I have had pretty good results holding them an hour like this without them getting any more tender.  they should be pretty warm still. you could always reheat on a preheated grill or in the oven..

any longer than an hour, then you may want to hold them in a pan in the oven at a very low temp. Uncovered would be the way I would do this, to ensure they're not sweating anymore to erase the effects of your last "1" of your 2-2-1...

any other ideas? 
I was going to reply with a similar less detail response. If they're done early just tent them with some foil make sure to leave the sides open.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky