BB Ribs - Holding Time

I'm no expert-but I do cook with a few.

Ribs are usually most appreciated,fresh off the cooker.

They can be made to hold in a well insulated cooler,but would be far superior ,if finished on a grill,or under the oven broiler.

A light glaze and a very few minutes on a side will make a world of difference.

tom,

Sounds like he has to hold as he can't do enough.

They'll probably still be above 140 IF you wrap them tight and put them in a small, small ice chest (less airspace the better)

You will probably want to warm them up, but monitor the temp. They don't have much mass to hold much heat.

Thanks guys. You are right - the ribs are such a huge success (thanks to CS and this forum) that my friends keep asking for more and more each time we ge together for FB on Saturdays so just trying to figure our how to make them and hold them due to limited space in my smokette - may be time to upgrade already

This should work. Smoke your baby backs (need smaller ribs than full spares so they finish within 4 hrs or so) at 250*. Slightly higher temp cause you want the second batch to finish while the first batch is still hot in the cooler.

So if you hold a batch for 4 hrs or so, throw the held batch on the grill with the batch right out of the smoker (lightly glaze the second batch like Tom suggests before you uncooler the first batch and lightly glaze them). You should wind up with both batches being fairly similar once they both pick up heat from the grill. Taste test the two versions with your friends and see if they can detect a difference. It will make for some fun, and all the while, they'll think they've died and gone to hog heaven.

I've got the same situation. I want to smoke ribs Memphis Style for my friends, but I've got more friends than smoker space (Elite). Let us know how they turn out.