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?
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.
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.
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.
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.
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.
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.
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!
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Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
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Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
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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.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
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
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 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 Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber 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 Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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.
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.
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