Quote:
Originally Posted by BigCat
Question for you guys - I'm doing back ribs tomorrow for my first cook. I obviously can't time it exactly because I haven't done them before on the WSM. I'd probably rather they be done earlier and kept warm than later and everyone else kept hungry. So what do you recommend if they are finished an hour before I want to serve them? Stick them in the oven at 180? Something else?
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If I were me, I'd wrap them in tin foil, then wrap in a towel, and put in a cooler to retain as much heat as possible without cooking them further. Then fire up the grill to reheat. If you plan on saucing them, you're going to want to finish on the grill to caramelize the sauce a little anyways.
But again, I've never cooked ribs for a large group. "Eating time" when I cook ribs is whenever they get done
