This will be my first cook at high altitude (7200") and first cook on my new MAK. I want to make sure my spares are done so they're going on pretty early. if they are done early I want to hold them in the best possible way. I assume if I want to hold my ribs for ~2 hours just wrap in foil and place in a cooler?
Thanks
Last edited by Missin44; October 21, 2017, 07:54 AM.
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
I’m not good at holding onto ribs — they start disappearing as soon as they come off the grill, but in theory, you can hold them. Your plan seems sound!
ROn nailed it. I know people that take left over ribs and deep fry them in individual riblets too. Never tried them, but makes me think of bacon.......
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.
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