Have to stop smoking ribs half done - what to do?

[jfmorris]

Ok, have a situation here in Alabama!

I started smoking one slab of baby back ribs on the kettle with the SNS at about 1:30pm, expecting them to be done about 6:30 or 7 for dinner for Yvonne and myself. Now, its 4:30pm, and Yvonne got an invitation from some friends to meet them for dinner at Red Robin (burger place) at 5:15pm. Since she feels good now, I am inclined to defer to her wishes while she feels up to it, before chemo starts.

I am running based on just vent settings and the dome thermometer, 275 at the dome, probably 225 at the grate in my past experience. Doing it old school, no controller, as I was in no hurry when I started these... They are up to about 155F according to my Thermapen instant read. Feel tender, but not probe tender in between the bones.

All my google searches on what to do if you stop smoking ribs halfway done bring results on how to stop smoking. As in cigarettes, haha!

My thoughts are to pull the ribs at the last minute after 5pm, wrap in foil, and into the fridge. Tomorrow, toss them in a 250F oven for an hour or two to finish? I am sure not gonna feel like firing up the kettle again.

[DaveD]

Don't see any reason that shouldn't work. Folks routinely wrap ribs for the last stages, so any heat should do to get you the rest of the way. Shouldn't lose much in the way of juices... I would expect you'd be just fine.

[Santamarina]

Your idea is what I’d do. Get as much smoke as they can before you leave, then finish’em in the oven when you’re ready.

Glad she’s feeling up for an outing.

[Huskee]

Do you feel you be gone after the fire dies down to <140 or long after they'd be done? I'd be inclined to leave them and see how they turn out after you get back.

[jfmorris]

Huskee would you wrap or just leave unwrapped? I might just tweak the vents on the Performer a little down and see what happens. Its about 1/2 open on bottom and 1/3 at top right now.

And at the end of the day... if they overcook or dry out... its a $10 slab of ribs. No huge loss!

[Huskee]

jfmorris Personally I don't wrap so I wouldn't.

[Andrrr]

That was my thought too, set it to 225 and let it ride till you get back. Letting her ride feels good sometimes.

[jfmorris]

Thanks DaveD and Santamarina - I'll proceed with my plan, wrap and shove in the fridge at 5pm, and finish tomorrow in the oven.

Would you leave wrapped in the oven, or put them on a wire rack in a pan? Or maybe leave wrapped an hour at 250, then under the broiler for a few minutes?

[Santamarina]

I’d be inclined to leave them wrapped when I put them in the oven, and once they’re close to serving temp open to evaluate bark.

My experience suggests that the more cold/hot/cold/hot cycles meat goes through the drier it gets. That’s why I’d leave them wrapped…hoping to retain as much moisture as I can. Personally, I’d rather sacrifice a crispy bark than moist meat.

[Oak Smoke]

You could wrap them in foil and put them in the oven at 200 F . Unless you’re planning on being gone most of the evening they should be fine when you return. The worst you could get is fall off the bone tender. In that case just make faux McRib sandwiches out of them.

[jfmorris]

Ok Huskee got me thinking and I think I will just adjust the vents closed a tiny bit, and let them roll until I get back around 7:15 or so. Or if they all decide to do something after dinner, I'll just have to run by the house first.

Worst case... I lose a $10 slab of ribs. No biggie. They had been in the deep freeze since summer.

[jfmorris]

Here is where they stand now. Not much pull back on the bones yet. Still plenty of fuel. I cut bottom vent and top vent down some and will let it roll…

[Santamarina]

Mmm…now I want ribs!

[Huskee]

So I will take the blame if they turn out bad? Lol. No prob, I'll take the blame.

[DaveD]

Way to run for the cliff! Looking forward to your after-action.

[barelfly]

I like Huskee plan of letting it roll! Gonna be great!

[mrteddyprincess]

I'm just happy Yvonne feels like going out! Ribs schmibs. Cook 'em and grind 'em up for rib salad. Who cares? Yvonne is feeling better.

B

[fzxdoc]

Best comment ever.

[Sweaty Paul]

Concur. Hope you enjoy the evening.

[jfmorris]

Haha folks I’ll take the blame and not shift it to Huskee if these are bad tomorrow.

We walked out at 5 right after I closed vents a little and we got back at 7:45 and the ribs were not quite done - just starting to crack a little on the surface. So I opened vents up, rolled about an hour more and they are wrapped and cooling now. Reheat for dinner tomorrow night.

We had our dinner, then one other couple went home and we went with the 2nd couple for frozen yogurt and hung out another hour. Ice cream was on them - I guess they like Yvonne a lot and I happened to be there too, haha.



Then I got busy in the garage kegging 10 gallons of beer…



I am so glad we could hang with Yvonne’s friends and their husbands and get out for a few hours.

I’ll let you know how things turn out tomorrow…

[jfmorris]

Smoker_Boy I am propagating yeast mostly by doing a yeast rinsing/washing process with a couple of settling operations, and trying to get 3-4 uses out of a pack of yeast that way. For my 11 gallon batches I do a two stage starter to grow enough yeast for the two fermenters.

If you haven't brewed in years, you will be shocked by ingredient price increases. Since 2019, a pack of Wyeast has gone from $6.99 to $10.99. White Labs is up to $15.99 a pack! Dry yeast is $6-7 a pack. DME is $6 a lb!

[jfmorris]

(Con't) that said, if I reuse and grow yeast for at least a couple of generations, my average cost per 5 gallon keg is still in the $20-30 range, with hops and specialty grains being the driving factor. I buy all my base malts from a local brewery in 55 pound sacks.

[Sweaty Paul]

Sounds like a great evening. Glad you all had a good time.

[Steve B]

Just reading your title I’m seeing a cartoon in the making. 😁
Seriously though Jim, you need to see a BBQ therapist to address your issues with not smoking ribs until they are done. 😂😂😂

Really seriously though, it’s great that you guys were able to enjoy a night out with friends.

I’ll go crawl back under my rock now.

[Davek8282]

Glad you and Yvonne had a great night out, and as you said if the ribs aren't up to your usual standard I think you made the right decision.

[Duanessmokedmeats]

Cool them down and vacuum seal, then sous vide tomorrow.