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Pork ribs: cook-refrigerate-cook?

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    Pork ribs: cook-refrigerate-cook?

    I will spare everyone the boring details but today I find myself about 3 hours into what should be a 5-6 hour smoke of two racks of Costco pre-rubbed St. Louis cut ribs. That sounds OK, right? Well, the problem is that I just learned that I cannot eat the ribs tonight, nor can I finish the cook today. We have to go somewhere in about an hour and change. I'm thinking of pulling the ribs off the Weber kettle about an hour before I think they would be done, letting them cool, wrapping tightly in foil, then refrigerating them. When we can eat the ribs, I would put the foil-wrapped ribs in a 225 oven until fully cooked, then unwrapping for a 1 minute broil at the end to caramelize the BBQ sauce.

    At the time I pull the ribs off the Weber, I believe the ribs will be at food-safe IT but not as high as I probably want them to get for optimum tenderness. They will have to cook another hour or so in the oven.

    Given other commitments, I won't be able to finish the cook and eat the ribs for at least two, maybe three days! They would sit in the fridge for that time period.

    Do y'all think this will work OK? Or is there something about the cook-refrigerate-cook process that won't work properly? Should I add some liquid to the foil-wrapped ribs before putting them in the oven for the second part of the cook?

    #2
    I've never gone 3 days. I'd suggest cook them as fast as you can, say 275-285, then proceed with hopefully fully cooked ribs. You want to chill them babies fast if they're not up beyond 140 when you have to pull them off the cooker.

    Comment


      #3
      I think you’re plan will work. My only concern is the whole "pre-rubbed" concept and an interrupted cook won’t change that. Good luck!

      Comment

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