Early Rising Reunion Ribs

[bondobill]

Em....at this point they look perfect
Good time to test out the new oven or.....maybe not

just joking my friend

Bill

[OldUsedParts]

thanks, Wild Bill, now I've got to come up with a re-heating temp/time so that when it's time to eat, they are hot and juicy - - - there is a wall oven and a stove with oven at the Hall so I may see if doing it there will get into anyones way - - - I'd rather do them at home and then transport ?I think?

[outlaw]

thanks, Wild Bill, now I've got to come up with a re-heating temp/time so that when it's time to eat, they are hot and juicy - - - there is a wall oven and a stove with oven at the Hall so I may see if doing it there will get into anyones way - - - I'd rather do them at home and then transport ?I think?

As long as you have a good quality cooker like a Yeti or something similar I would definitely heat at home. You never know who else will have the heat it there idea.

[bsooner75]

Even if you don’t have a high end cooler…pre heat the cooler with some hot water for 20 minutes or so. When your ribs get hot pull them out and wrap in towels then put in the cooler. Fill any extra space with towels as well. If you have any of those hot packs they come in handy in the cooler too.

2 things I’ve learned from this method (don’t ask me how I found out…)

1. Apparently you are not supposed to wrap the BBQ up in what the wife might consider the “good” towels.

2. Put a sign on the cooler stating “this ain’t beer so keep it closed”


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[outlaw]

Even if you don’t have a high end cooler…pre heat the cooler with some hot water for 20 minutes or so. When your ribs get hot pull them out and wrap in towels then put in the cooler. Fill any extra space with towels as well. If you have any of those hot packs they come in handy in the cooler too.

2 things I’ve learned from this method (don’t ask me how I found out…)

1. Apparently you are not supposed to wrap the BBQ up in what the wife might consider the “good” towels.

2. Put a sign on the cooler stating “this ain’t beer so keep it closed”


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I see a lesson well learned by many of us. Refreshing to know I was not the only one who thought the quality of the Q was worth sacrificing a few towels over.

[TX1911]

A supplemental tip to the above:

Go get (or find) white towels to use for the cooler. You can bleach them and get out the inevitable grease that will get on them.

[OldUsedParts]

Thanks Sooner, and Gang - - - I had considered pre-heating the rather "large" cooler with bottles of hot (not boiling ) water but I hadn't thought about filling the spaces in nor the DO NOT OPEN SIGN. As far as the towels go, they very well could become "casualties of a BBQ war".

TIA Y'all, have a great weekend
Emm

[Sailor Kenshin]

Good luck!

Purdy stove, too. Wish I had a transporter.

[bsooner75]

I actually have designated BBQ towels now…

My bruises have healed but the mental scars last a lifetime :)


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[outlaw]

I actually have designated BBQ towels now…

My bruises have healed but the mental scars last a lifetime :)


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Me too. I was out at traders village one weekend, and there were all these vendors that all had these great white "Bath sheets" that were very fat boy friendly. We used them for a few years for the pool and now they are my Q towels. I got very lucky a couple years ago and won a 65 QT Yeti cooler on a 10.00 raffle ticket and that is all I use it for. It will hold heat for good slicing temp till the next day.

[bsooner75]

[quote="bsooner75"]I actually have designated BBQ towels now…

My bruises have healed but the mental scars last a lifetime :)


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Me too. I was out at traders village one weekend, and there were all these vendors that all had these great white "Bath sheets" that were very fat boy friendly. We used them for a few years for the pool and now they are my Q towels. I got very lucky a couple years ago and won a 65 QT Yeti cooler on a 10.00 raffle ticket and that is all I use it for. It will hold heat for good slicing temp till the next day.[/quote]


I use a Bison (similar to Yeti but local) cooler…people can argue the cost of these high end coolers all they want but it’s amazing how well they hold heat / cold if prepped properly and used as intended.


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[GRailsback]

I have a couple of Brute coolers as well. I think they are now named Bison. I don't use them to hold meat. But I have run an enourmous amount of beer through them and they are very good. But they are real heavy, even when they are empty.

[bsooner75]

I have a couple of Brute coolers as well. I think they are now named Bison. I don't use them to hold meat. But I have run an enourmous amount of beer through them and they are very good. But they are real heavy, even when they are empty.

Mine is actually a Brute (since named has changed to Bison). You are correct, we DON’T move it when it’s filled. During the summer it stays out by the pool and I just throw a bag or two of ice in about once a week.


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[OldUsedParts]

None of my coolers were large enough for the foil pans that my Son got me so I borrowed a larger one from my neighbor who is also furnishing several nice bags of (Cadillac Ice) from his Ice Machine for the "Sweet Tea" . Also found a flat Ice Tea "thingie" that I don't know where it came from but I plan on filling it with hot (not boiling) water in the morning and then putting fresh hot water in it before wrapping the Ribs.

Anyone got any iddie or guess about what temp and how long I should warm the two pans in the Oven

[bondobill]

I'd take the tins out of the fridge a good hour or more before putting them in the oven.
I'd stick a temp probe in one of the racks to keep a eye on the progress of IT while in the oven. They should all cook fairly even.
Those ribs looked to me just right for the time to wrap. I'd give myself a couple hours time for the oven reheat. You may only need a hour, but I'd rather be ahead of schedule then behind. Maybe start them out with the oven at 250. With a temp probe in one it'll at least give you a idea of how they are coming along . After 45 minutes or so if ya aren't happy with the progress you can always crank up the oven another 25 or 50, but I would try to stay at 325 or less. I'd start taking a peek at them when IT hit 180 or so. That's where the foiled tins come in nice. Only takes a few seconds to lift the lid for a peek for meat pull back or even doing the bend test.

Bill