Hello! First time poster here. I just got a 22-inch kettle with a SNS and I’m cooking my first ever rack of ribs tomorrow. Since it’s my first time and I’m not exactly sure how long it will take, I'll probably start the cook a bit early, just to be sure.
If the ribs are done 1-2 hours before dinner time, can I hold them in the indoor oven at the minimum temp (170 F)? Will they dry up or stay OK? I’ve read about the faux Cambro and all that, but I don’t have a cooler and won’t have time to buy one.
What would be the best way to keep the ribs warm and fresh? Thanks for any help!
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
With ribs, I don't have much experience holding them. They start to disappear off the grill. But if I remember some of my reading, folks have put them loosely tented with foil in a pan in the oven on warm (170).
Whether in a pan, or not, wrap 'em tight as a tick, multiple foil layers.
Then, yes, ya can hold 'em in th' oven.
Won't hurt to put a lil' juice, jus, beer, apple juice, apple cider / vinegar in there, either...
Howdy from Kansas Territory, Welcome to th' Pit!
Glad to see ya' here!
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In a situation when you don't have access to an oven or cooler, HDAF - wrapped very tightly then wrap tightly in a towel. That'll keep them nice & hot for a couple two hours or so.
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.
Hey folks, not to take away from this post (as the question has been answered) but, what is the difference between a 'Charter Member and a 'Club Member' and a 'Pit Member'? Tim
Don't have a faux cambro, but I do have an ice chest. Wrap them tight in foil then wrap in a couple of thick beach towels and put it in the smallest ice chest you have. it will keep warm for hours. I bought a couple of moving blankets for about 10 bucks then let them air out for couple days. Now I use those and my wife no longer asks why the towels smell like a smoker.
You have a faux cambro - the term is for home-rigged setups like ours as opposed to the purpose-manufactured cambros that catering services and hotels use. (faux is French for fake ;-)
You don't even need to turn the oven on if you follow Mr. Bones ' advice - in fact you are better off with them wrapped as he suggested with the oven off. They will hold nicely. Chances are when you go to cut them they will still feel almost as hot as they were when you took them off the BBQ.
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Your oven at its lowest setting will swing about 20-30°F higher as the heat cycles on. I wrap in foil, wrap in a towel, put in oven, put a spatula or something in the door to keep the oven door cracked about 1/2 inch. That way the oven temp stays pretty steady at 170°F. You just want to make sure the meat doesn't dip below 140°F for food safety reasons. That's why putting it in the oven adds extra insurance.
Kathryn
P.S. You might want to toss them back on the grill or under the broiler for a few minutes to firm them back up before serving. It's your call. Best of luck!
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