Put some country style ribs in the Kamdo. They were moist and juicy
at 4PM. I closed the vents waiting for people to finish up yard work
chores they were doing. By 5:30 some of the smaller ones were
starting to get dried out. How do you time the Q to be perfect at
dinner time or do youeat when the Q is perfect?

On Mar 19, 4:49*am, pamjd > wrote:
> Put some country style ribs in the Kamdo. *They were moist and juicy
> at 4PM. *I closed the vents waiting for people to finish up yard work
> chores they were doing. *By 5:30 some of the smaller ones were
> starting to get dried out. *How do you time the Q to be perfect at
> dinner time or do youeat when the Q is perfect?

I don't, always plan to have them done 30-60 (or more) minutes ahead
of time, for ribs. For other cuts like butt or brisket, I cook those
the day beforehand. Now if you don't mind having a 90 minute serving
window, then ribs can work, and as you noted, the different racks
_will_ have different pull times.

Just too many damn variables, even with ribs have had swings of 2
hours. Seriously, only beginners try to cook BBQ for a set serving
time. Can imagine certain set ups (non wood/charcoal) being a more
predictable for an experienced cook. But even then.....

Just cook the meat up beforehand, and reheat if needed. In the case of
ribs, reheating the same day will have very little consequence.

On Mon, 19 Mar 2012 04:49:22 -0700 (PDT), pamjd >
wrote:

>Put some country style ribs in the Kamdo. They were moist and juicy
>at 4PM. I closed the vents waiting for people to finish up yard work
>chores they were doing. By 5:30 some of the smaller ones were
>starting to get dried out. How do you time the Q to be perfect at
>dinner time or do youeat when the Q is perfect?

Eat when the meat says so. I'd have stopped the work for the day as
ribs are more important than chores.

You can hold for a short time, but it was too hot in the cooker.

On 19-Mar-2012, pamjd > wrote:

> Put some country style ribs in the Kamdo. They were moist and juicy
> at 4PM. I closed the vents waiting for people to finish up yard work
> chores they were doing. By 5:30 some of the smaller ones were
> starting to get dried out. How do you time the Q to be perfect at
> dinner time or do youeat when the Q is perfect?

Having read the rest of this thread, I offer the following advice:
You have volunteered to feed the crew. Therefore, they will eat
when the food is ready or not at all. Any remaining work will
still be there after they eat.

--
Brick(Better to remain silent and be thought a fool
then to speak up and remove all doubt)

On 3/19/2012 10:39 PM, wrote:
> On 19-Mar-2012, > wrote:
>
>> Put some country style ribs in the Kamdo. They were moist and juicy
>> at 4PM. I closed the vents waiting for people to finish up yard work
>> chores they were doing. By 5:30 some of the smaller ones were
>> starting to get dried out. How do you time the Q to be perfect at
>> dinner time or do youeat when the Q is perfect?
>
> Having read the rest of this thread, I offer the following advice:
> You have volunteered to feed the crew. Therefore, they will eat
> when the food is ready or not at all. Any remaining work will
> still be there after they eat.
>


LoL. IOW, put off today, what you can do tomorrow...

BBQ
--
Vegetarian

An old Indian term for poor hunter...

"pamjd" > wrote in message
...
> Put some country style ribs in the Kamdo. They were moist and juicy
> at 4PM. I closed the vents waiting for people to finish up yard work
> chores they were doing. By 5:30 some of the smaller ones were
> starting to get dried out. How do you time the Q to be perfect at
> dinner time or do youeat when the Q is perfect?
>
>

Remove ribs from smoker when done. Wrap gently though thoroughly in 18"
heavy duty foil. Place in oven @ 225F. Serve when you need to, though
probably within 2 hours.

Kent

On Friday, March 30, 2012 3:29:42 PM UTC-7, Sqwertz wrote:
>
> So basically you're going to cook them another 2 hours after they're
> done? It took you 10 days to come up with that bright idea?
>
> -sw

Garage brine is potent stuff, man.