Many of our Football games have a kickoff at 12:30PM. That means leaving the house at 10:00am, getting ready for tailgater and lots of folks show up between 10:45am and 11:00am. Everyone loves ribs at these things, easy to eat if you cut them into individual bones. Problem is with my FE100 it takes 4 hours at 250 to cook babybacks. Then I need to cut them up and get them into Cambro's. In order to leave at 10:00am I need to put them in at 5:00am. With putting rub on them and pulling membrains I have to get up too early.
Yesterday I put three racks in for 3 1/2 hours at 250. Used bone smokers and pulled membrains. I foiled the ribs immediately after removing and let cool down before putting them in the refrigerator. This afternoon I fired up the FE at 250, took the three racks out of foil and put back in the smoker. After 45 minutes I glazed them with some Big Bob Gibson's and let the sause set for about 15 minutes. Pulled after a total of 1 hour in the cooker.
They were great!!!!!
Great solution for tailgater or anytime you don't have the time for a complete cook, just do them 85-90 percent of the way the day ahead of time. Thanks Jim Minion for the good idea, maybe I will call this the Minion #2 method.
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