On Fri, 19 Sep 2014 18:50:36 -0600, Mayo > wrote:

> On 9/19/2014 6:41 PM, sf wrote:
> >
> > I'm getting ready for Sunday - not sure where I'll be or what I'll be
> > doing tomorrow, so I'm precooking the ribs tonight. My tiny off-set
> > (smoker) BBQ is made for two people: only one rack of ribs fits over
> > the drip pan, even if they are cut in half (I was hoping I'd be able
> > to get 3 halves on without overhanging, but that didn't work out).
> > They are happily smoke bathing at around 225° at the moment. I will
> > take each rack out at 2.5 hours and wrap it in foil to finish in the
> > oven, but now I'm wondering if I should cook them fully or leave them
> > slightly under cooked so they can finish cooking when they are
> > re-warmed? Your thoughts?
> >
> > Thanks to all!
> >
> >
> Two suggestions:
>
> 1.) Ribs will smoke very nicely in a vertical rib rack.
>
> http://www.homedepot.com/p/Brinkmann...36-S/203018585

Thanks! I was looking at racks online this morning but BBQ season is
over, so it's too late to be able to scoot down to HD to pick one up,
but I will get one for sure.
>
> 2.) Cook the ribs until done for food safety - 195F, on reheat do not
> let them exceed that temp and keep foiled and moist.

Thanks for the advice. Much appreciated.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.