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Baby Back Ribs

post #1 of 2
Thread Starter 

Hello Steve -

 

Thank you very much for taking time to answer my question, I love your recipies, and grill outdoors all year round! 

 

My question is in regards to grilling baby back  ribs.  I will more often then not, put a rub on the ribs, and  cook very slowly on my grill for 3 hours or more at a very slow temperature (Ideally about 250-275 degrees and I use indirect heat).  I brush with a little water or apple juice when they are looking dry, and rotate them every 30 minutes or so.  I  keep wood chips to the side, and add a little when I rotate them in order to keep a constant smoke going.    Toward the end, I  will fire up the heat for the last 10 minutes and add what ever sauce we are using, to finish. 

 

However when we entertain,  This process gets to be a little time consuming,  Is there a way for me to precook the day before, then add to the grill the day we're having a party with out drying out the ribs ?   I have alway wanted to give it a try, but am not sure what would be the right way. 

 

Thanks again for taking time to answer my question!!  

Liz

post #2 of 2

Hi, Liz...sounds like you are doing everything right with your babybacks. I understand your dilemma--ribs can be demanding. But you can certainly prepare them the day before, and then reheat on your grill the day of your party. It would be best if you didn't sauce them before removing from the grill during the first cook. Let them cool, then wrap tightly in plastic wrap. Refrigerate. When ready to cook, remove the plastic wrap and reheat at a medium-low temp (no higher than 300) on your grill grate. When they are warm, brush them with sauce, if desired, and cook 15 to 20 minutes longer to "set" the sauce. If you entertain often, a vacuum sealer might be a good investment. Best, Steven

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