I started some st. Louis style ribs about 4:30 this morning and went back to sleep, and apparently as the outdoor temperature rose so did the temperature in my grill. They're going to be done way too early, longer than want to hold them in a cambro. Any suggestions how I should hold and/or reheat them?
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Ribs done too early, help
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- Aug 2017
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Wrap them real tight in foil, wrap a towel or two around them and stick ‘em in a warm oven as suggested. I’ve done 3-4 hours like that and they were fine.
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Club Member
- Jul 2016
- 3409
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
I have held them in a warm oven successfully when necessary The greatest danger is the exterior getting dried out, so keep them wrapped or covered.
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