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Pork ribs hold time?

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  • Rod
    Rod
    Club Member
    • Dec 2015
    • 499
    • Phoenix, AZ
    • Weber Genesis S330 with GrillGrates
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      Fireboard
      Thermoworks Smoke
      Thermoworks MK4
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      Accessories ranging from a Vortex to bear claws.

    Pork ribs hold time?

    How long can one generally faux cambro pork ribs? Treat BBs and STL the same? Should they be allowed to cool down a bit before holding? Thanks guys and gals!
  • Troutman
    Club Member
    • Aug 2017
    • 6353
    • Republic of Texallence

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    #2
    I stick them in a 170* oven for about an hour. Doing some right now as I write this. To be honest I’ve pulled them, let them rest on the cutting board for 30 minutes and they were fine as well. I just think the hold gives the proteins a chance to ramp down and firm up for carving. Enjoy your ribs, I’m hoping mine come out good !!

    Comment


    • Sweaty Paul
      Sweaty Paul commented
      Editing a comment
      Bet they are delicious
  • Mr. Bones
    Birthday Hat Master
    • Sep 2016
    • 7856
    • Kansas Territory
    • Grills / Smokers
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    #3
    What kinda timeframe are ya envisionin, to meet yer needs?
    Mebbe I can be of some little assistance, in this matter...

    Comment

    • Rod
      Rod
      Club Member
      • Dec 2015
      • 499
      • Phoenix, AZ
      • Weber Genesis S330 with GrillGrates
        Weber Performer with SnS, DnG and Pit Viper mod
        Weber 26" kettle with SnS and Pit Viper mod
        PBC
        Blackstone 36" SS griddle

        Fireboard
        Thermoworks Smoke
        Thermoworks MK4
        Maverick ET-732


        Accessories ranging from a Vortex to bear claws.

      #4
      Just looking for hopefully a 2hr window for flexibility purposes if possible. Mr. Bones

      Comment

      • Steve R.
        Club Member
        • Jul 2016
        • 1864
        • Elizabethtown, KY
        • Current line-up of cookers: Weber 22.5" Original Premium kettle w/ SnS and BBQ Guru adapter; Old Country Over and Under smoker; PBC; Weber Ranch Kettle w/ Guru adapter.

        #5
        +1 on the warm oven. My best rib cook ever, they got done faster than expected and I had about an hour to kill. My wife had the oven tied up with sides, so I started feeding the fire on my stickburner barely enough to maintain temp in the high 100's and just treaded water for awhile. In my experience, if they are properly cooked, they won't dry out wrapped or unwrapped.

        Comment

        • mountainsmoker
          Club Member
          • Jun 2019
          • 1450
          • Bryson City, NC

          #6
          Hi Rod I feel bb's are inferior to St Louis's so don't do them very often. Here in pork crazy NC I can get SL with lots of meat on them for $1.75 while BB with less meat are over $3.00. I don't why the different in cost they taste the same. But enough preachun.

          Here goes ribs dry out pretty quickly so do a light sauce and faux cambro either type the same. Wrap stack the ribs together an then in heavy duty foil. Then wrap in several of the heaviest towels you have and into a cooler. I did a little experiment on the time it takes for meats to reach 140 in a faux Cambro. The larger the meat the slower the drop in heat of course. BB's 4 hours, SL's 5-6 hrs.

          Do not cool them down, put them straight into the faux Cambro.

          Comment


          • mountainsmoker
            mountainsmoker commented
            Editing a comment
            I was typing as the others answered they are also pretty good answers.
        • Mr. Bones
          Birthday Hat Master
          • Sep 2016
          • 7856
          • Kansas Territory
          • Grills / Smokers
            *********************************************

            Kingsford 24" grill (Free) 'Billy'
            Brinkmann Smoke n Grill
            Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
            Weber 18" Kettle ($30 CL) 'Lil' Feller'
            Weber Smokey Joe ($25 CL) 'Lil' Brother'
            Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
            Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
            Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
            Weber 22.5 OTS DO Code Black ($15 CL)
            Weber 22.5 OTS E Code Black ($20 CL
            Weber 22.5 OTS EE Code Black ($20 CL

            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
            Weber "H" Code 18.5" WSM '86 ($75 CL)
            Weber " " Code 18.5" WSM

            Weber 26.75, $199 NFM clearance !!!
            Weber SJS AH 'Lil' Brother'
            Weber SJS AT 'Lil' Sister'
            Weber SJS DE Code (FREE) 'Lil' Helper'
            Weber SJG M Code 'Lil Traveller'
            Weber SJS AH Code 'Kermit'
            (Lime Green)
            Horizon 20" Classic, w/baffle/tuning plate (FREE)
            Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



            Thermometers:
            *********************************************
            Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
            Maverick ET-732, (Black)
            Thermopops, (Red, Yellow, Green)
            ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
            Blue ThermaPen Mk4
            Orange Thermapen Mk4
            Pink Thermapen Mk4
            ThermoWorks IR-GUN-S
            ThermoWorks Smoke
            ThermoWorks Open Box Smoke
            4 Pro Series cable extensions
            Smoke Gateway

            Accessories:
            *********************************************
            2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
            BBQ Vortex, 2 Hovergrills, Top Deck
            Warming shelf
            MyWeigh KD-8000Kitchen Scale
            Backyard Grill marinade injector
            Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
            Bear Paws
            Meat Rakes
            BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



            Cookware:
            Probably a ton of cast iron, mostly very old...still cookin'
            G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
            '60's Revere Ware (Mom's), + others found elsewhere
            60's CorningWare 10-cup percolator (Mom's) Daily driver
            50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
            Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
            Tramontina 6.5 qt Dutch Oven

            Cutlery, etc.:
            Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
            Dexter 12" slicing knife, 6" Sani-Safe boning knife
            Smith's Tri-Hone Natural Arkansas Knife Sharpening System
            Multiple steels, from all over the planet
            Crock sticks
            Diamond stones, various
            Lansky Sharpening System

            Tableware
            Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
            Dinner: Guests: Washington Forge, Town and Country
            Fancy / Formal: Family silverware

          #7
          2 hours, ime, should be well within 'cakewalk territory', Amigo

          All have their own ways, I'll tell ya what has worked, repeatedly, fer me:

          I pull em, when probe (toothpick, in th case of ribs) done, then unceremoniously plop em into a full size steam table pan, plastic wrap, double foil, an into my oven, on Warm settin, which averages ~170°~ish, til Go Time...

          Reckon, ya've seen my rib pics, as a testament to suitability to serve; if not, happy to provide links...

          I think ya got it made, already, Brother...

          Comment

          • Rod
            Rod
            Club Member
            • Dec 2015
            • 499
            • Phoenix, AZ
            • Weber Genesis S330 with GrillGrates
              Weber Performer with SnS, DnG and Pit Viper mod
              Weber 26" kettle with SnS and Pit Viper mod
              PBC
              Blackstone 36" SS griddle

              Fireboard
              Thermoworks Smoke
              Thermoworks MK4
              Maverick ET-732


              Accessories ranging from a Vortex to bear claws.

            #8
            Thanks fellas! I believe I'll go the faux cambro route. The outside temp will still be 100*, so I should be good.

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Best of luck, ya got this, an Smoke On, Always, Brother!
          • mcolson1590
            Club Member
            • Jun 2016
            • 4
            • Maple Grove, MN
            • * Primo Oval LG 300
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              * Favorite Summer Drink - Maker's Mark w/ Lemonade
              * Favorite Sipping Cocktail - Old Fashion

            #9
            Do you feel this has any negative or positive effects on the tenderness for ribs? Doing a slap of SL's today and I have yet to get that perfect tender and juicy rib. I think last time I did the bend test the cracks may have been too small (less than 2"), so that may be my issue.

            Comment


            • HawkerXP
              HawkerXP commented
              Editing a comment
              I gave up with the bending. I probe with a toothpick between the bones. Like butter, done.

            • Rod
              Rod commented
              Editing a comment
              Yep tooth pick check and when the meat pulls back from the bone about 1/4 - 1/2 inch.

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