Smoking Pig Ribs

Discussion in 'Pork' started by mrderbs, Oct 1, 2013.

  1. mrderbs

    mrderbs Newbie

    I have just been asked to smoke a bunch of ribs for an appreciation day at work.  There will be two different sittings for this.  I was thinking about doing them the day before.  I normally use a 2-2-1 method.  Would it make more sense to do a 2-2 on the Sunday to get them all done and then bring them in on the Monday and put them on the BBQ for an hour to get them glazed with sauce?  I just don't see me having time to get them all smoked for the two different sittings.  HELP!!!
  2. Where are you planning on storing them in-between?  I would assume a refrigerator, in which case, the ribs will be cold to start, so you probably will need more than 1 hour to warm them up and finish them.  I'm just guessing, but (assuming your second 2 hrs. are foiled), I would leave them in the foil for 30 minutes, then unwrap them for the last hour for glazing.
  3. mrderbs

    mrderbs Newbie

    Thanx BBQ Fan ... I will be doing them for 2 hours in foil, but, I will be adding apple juice for those two hours, so I will have to drain them before I put them in the fridge.
  4. greg b

    greg b Smoke Blower

    Do them late on Sunday evening (2-2) then stuff them in a cooler and load a bunch of towels on top of them. I've done this a few times and the heat stays in really well. You should be able to take them out the next morning and throw them in the cooker for the last hour or so if you want to sauce them and get them back up to just off the cooker temp. That may make it easier to do them in two sittings as well, you could take one batch out and get them done then do the next batch as you take the first off the cooker. Hope this helps!
    Last edited: Oct 2, 2013

Share This Page