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Faux Cambo Ribs

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  • CRO
    CRO
    Founding Member
    • Jul 2014
    • 245
    • Northern Illinois
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    Faux Cambo Ribs

    Is it okay to faux cambo ribs?
    Will resting wrapped take them past the done stage, or just cook them a little less done to account for carry over and softening?
  • Frozen Smoke
    Club Member
    • Nov 2017
    • 1528
    • Northern Mn

    #2
    I've never seen a reason to cambro ribs unless your holding them for serving. I would guess if your putting them in a Cambro you're putting them in there wrapped. I'm thinking they would get mushy. Ribs are best served right off the smoker.

    Comment


    • CRO
      CRO commented
      Editing a comment
      Yep, I was thinking about serving for a party. Do 8 racks in the PBC and then keep in the oven and serve as needed.
      I agree, they should be eaten right off the smoker, probably not a good party / catering item.
  • Frozen Smoke
    Club Member
    • Nov 2017
    • 1528
    • Northern Mn

    #3
    I have literally served hundreds of racks of ribs over the years at large events. Between my two smokers I can do almost 50 racks at a time. If I have to hold them at all it's in a steam table set to low. If I don't have the steam table with me I pan them and cover them in foil.

    Comment

    • HawkerXP
      Club Member
      • Jul 2016
      • 4960
      • Northern Virginia
      • 3 Weber kettles, and a PBC
        Thermopop
        Dot w two probes
        Slo n Sear
        Cold beer

      #4
      I have pulled ribs from my PBC a little early, put in a foil pan with a little apple juice or apple cider sealed it with foil and put in warm oven. Yes it may be a little moist but thats how the family likes them.

      Comment


      • gabulldog
        gabulldog commented
        Editing a comment
        I do the same with PBCed ribs. Once the color is good, I'll hold them in the oven, pan covered with foil, or cook until tender.
    • Troutman
      Club Member
      • Aug 2017
      • 7124
      • Republic of Texallence

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      #5
      I prefer to hold them in my belly.....

      Comment


      • EdF
        EdF commented
        Editing a comment
        "He who hesitates is lost"!
    • N227GB
      Club Member
      • Feb 2018
      • 292
      • Fort Myers, FL
      • ...

      #6
      Around twice a week I'll seek out a good local BBQ joint on Yelp when I'm traveling. Most of the time I'll see everything being held in a steam table, but they're not in there for long.

      This recipe showed up in my inbox one time:

      When the ribs are done smoking, wrap them in plastic wrap, then foil and put them into your refrigerator for a couple hours, or until you plan to serve them. This will give your ribs a similar tenderness and flavor to the real thing.
      Mmmm, leftovers!

      Not really picking on Todd here, his specialty is replicating food served in large national chains. In this instance the "real thing" is ribs at Chili's.

      Comment


      • Steve R.
        Steve R. commented
        Editing a comment
        I will point out that Todd did say "Whichever method you use, don’t soak the wood chips in water – they should be dry." So he earns a little cred for that!
    • HouseHomey
      Club Member
      • May 2016
      • 4941
      • Huntington Beach, Ca. Surf City USA.
      • Equipment
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        Erik S.

      #7
      It ain't gonna hurt you much. Maybe some softening to the exterior but that depends on moisture in the holding vessel.

      If they were good when you pulled them they'll be good when you eat them.

      Whatever makes your boat float! Go for it.

      Comment

      • Troutman
        Club Member
        • Aug 2017
        • 7124
        • Republic of Texallence

        • OUTDOOR COOKERS
          22" Weber Kettle - Red Premium Limited Edition
          6 Burner Weber Summit Gasser
          22" and 18" Weber WSM Smoker
          18” Jumbo Joe
          36" double door Lyfe Tyme offset stick burner (SOLD !)
          Pitts & Spitts Pellet Pro 2436
          BBQ ACCESSORIES
          Classic Thermopen
          Thermoworks SMOKE
          Fireboard Pro with Pit Viper fan
          Grill Grates
          SNS for the 22" Weber kettle
          A-MAZE-N Smoker 12" Tube & Tray
          Weber stainless veggie basket
          Weber stainless fish basket
          Weber stainless rib rack
          Phat Mat cooking mats
          Barbestar BBQ Cooking Gloves
          WOOD & PELLET PREFERENCES
          For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
          For Chicken & other fowl = competition blend, cherry/oak/hickory
          For Turkey = 100% hickory or competition blend
          For Pork Shoulder = mesquite, oak or hickory
          For Pork Chops or Ribs = 100% applewood
          SOUS VIDE
          Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
          INDOOR COOKWARE
          Generic Calphalon non-stick cookware set of pots and pans
          12" & 14" All-Clad Stainless skillets
          Cast Iron 12" skillet by Victoria
          La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
          La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
          Old Revere Wear Copper & Stainless Pots (handed down)

          JA Henckels 15 piece Stainless Knife Set
          Victorinox 12" Fibrox Pro Slicing Knive
          Victorinox 6" Curved Boning Knife
          Set of Dalstrong Japanese Steak Knives

        #8

        Comment


        • EdF
          EdF commented
          Editing a comment
          Fat Bastard! A favorite!

        • texastweeter
          texastweeter commented
          Editing a comment
          you beat me to it... I want my baby back baby back baby back...
      • HorseDoctor
        Charter Member
        • Sep 2014
        • 1149
        • Central Iowa

        #9
        My vote is "pretty damn good" is real close to "best"! Do what gotta do! It'll be at least "pretty damn good"!!!! Good luck!

        Comment

        • fzxdoc
          Founding Member
          • Jul 2014
          • 4837
          • My toys:
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          #10
          My ribs are done early today. I'm faux cambroing them, nekkid and double-wrapped in foil, in a 140-160°F warming oven for two hours. Then I'm going to put them back on the WSCGC to firm them up and maybe sauce them (although I usually serve sauce on the side) just before serving. Never done this before, but there was a change in dinner plans. I'll let you know how they turn out.

          The rack looked so good when I took them off, I almost couldn't resist gnawing down on a couple of the end ribs.

          Kathryn

          Comment


          • HorseDoctor
            HorseDoctor commented
            Editing a comment
            Why not??? Pitmaster privilege!!! Or call it "quality control"... Enjoy!

          • tRidiot
            tRidiot commented
            Editing a comment
            Well? How were they?
        • fzxdoc
          Founding Member
          • Jul 2014
          • 4837
          • My toys:
            Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
            Pit Barrel Cooker (which rocks)
            Weber Summit S650 Gas Grill
            Weber Kettle Premium 22"
            Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
            Camp Chef Somerset IV 4-burner outdoor gas range


            Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
            Adrenaline BBQ Company's Elevated SS Rack for WSCGC
            Adrenaline BBQ Company's SS Rack for DnG
            Grill Grate for SnS
            Grill Grates: five 17.375 sections (retired to storage)
            Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
            2 Grill Grate Griddles

            Fireboard Extreme BBQ Thermometer Package
            Fireboard control unit in addition to that in the Extreme BBQ Package
            Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
            2 Fireboard Driver Cables
            Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
            Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
            Thermoworks Thermapen MK5 (pink)
            Thermoworks Thermapen MK4 (pink too)
            Thermoworks Temp Test 2 Smart Thermometer
            Thermoworks Extra Big and Loud Timer
            Thermoworks Timestick Trio
            Maverick ET 73 a little workhorse with limited range
            Maverick ET 733
            Maverick (Ivation) ET 732

            Grill Pinz
            Vortex (two of them)

            Two Joule Sous Vide devices
            VacMaster Pro 350 Vacuum Sealer
            Instant Pot 6 Quart Electric Pressure Cooker
            Instant Pot 10 Quart Electric Pressure Cooker
            Charcoal Companion TurboQue
            A-Maze-N tube 12 inch tube smoker accessory for use with pellets

            BBQ Dragon and Dragon Chimney

            Shun Classic 8" Chef's Knife
            Shun Classic 6" Chef's Knife
            Shun Classic Gokujo Boning and Fillet Knife
            Shun Classic 3 1/2 inch Paring Knife

          #11
          The ribs were fine. When I took them out of the foil, they were steaming but still had a good bark, so I sliced and served with sauce on the side. They were in the warming oven for 1 1/2 hours.

          I used Meat Church's Honey Hog Hot rub and they had a nice heat level--noticeable but not overwhelming.

          Kathryn

          Comment

          • N227GB
            Club Member
            • Feb 2018
            • 292
            • Fort Myers, FL
            • ...

            #12
            I'm starting something at my office called Bar-B-Cuesday. At least one Tuesday a month I'll do a cook during the day that the two people on my team can take home to their spouses for dinner. One person lives across the river in Cape Coral. Come tourist season traffic, i really needed to figure out a way for them to get the food safely home.

            Faux cambrio to the rescue! The other day I experimented with a medium size Igloo chest holding a plastic container wrapped in two blankets. I put a temp probe into the center of the rack of babys. I kept an eye on the remote and it took over an hour to hit 140 degrees.

            I could probably better the performance by cambroeing them outside instead of in the air conditioned inside.

            And the babys turned out great as always with the PBC Jr.

            Comment

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