In honour of Canada Day this weekend, I'm making ribs for a few people using the recipe from this site (last meal ribs.) There's one small twist: I'm cooking the ribs at home but eating them at my sister's 20 minutes away.
What's the best method? Should I smoke then here, then wrap and finish there? Or just finish them here and eat there?
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
SoCalTim nailed it. Maybe wrap a towel or two around the ribs in foil. Depends .... how long after you get to your sister's will you eat? If it is 2 hours, or less, then HDAF, a towel, in a cooler .... you are all set
Iffin it were me, I'd pull em off the smoker as normal, and place them in a metal tray, covered in foil, all wrapped in towels, and get them to your sisters. Personally, I want to preserve bark. They would remain warmer if you wrapped them individually and placed them in a cooler with some towels, but I'd be worried the bark would soften a bit, but you might also get a slightly more tender rib. So bark vs. temperature may play a part in your decision. Do whatever you can do to keep them warm on the way over. Regardless, once there, I would sauce 'em up and put them under the broiler at her place to finish. They will be plenty hot when you pull em out. my two cents.
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