Forum members, please advise your experience - is it possible to cook ribs half and half ? So, do half of the cooking one day, finish the next day ?
Any advice welcome, thank you, Gus
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First question is of course why.
First statement is no. You can't really par cook BBQ. One, you'll probably be not food safe and I've never heard of a good way to do it and still get acceptable Q.
I personally don't like reheated ribs, but for me, I'd rather have reheated ribs than parcooked.
Tell us what you're trying to do and maybe we can offer an alternative.
First statement is no. You can't really par cook BBQ. One, you'll probably be not food safe and I've never heard of a good way to do it and still get acceptable Q.
I personally don't like reheated ribs, but for me, I'd rather have reheated ribs than parcooked.
Tell us what you're trying to do and maybe we can offer an alternative.
Like Smokin' says,caterers,restaurants,large event vending may sacrifice the freshness by reheating ,completely cooked slabs.
I can't think of any products-offhand- that can partially cooked,unless it is pickled/cured,etc.
I can't think of any products-offhand- that can partially cooked,unless it is pickled/cured,etc.
Hello Smokin',
The ribs here are not cut/trimmed like your butchers do. I have two massive pork ribs, each some 1.5kg, and in places 3 inches thick. The last time I cooked these, it was a 7 hour cook. For tomorrow's lunch at 12.30, I would need to start them at 5 am to maybe finish these in time. Also, I discovered that my very aged ( bit like me !) smokette is having trouble getting up to set temperature all of a sudden.
Thanks to you too, Tom.
Regards, Gus
Of course, the obvious answer is, get up early and put them on - simple really, guess I was being a lazy dog.
The ribs here are not cut/trimmed like your butchers do. I have two massive pork ribs, each some 1.5kg, and in places 3 inches thick. The last time I cooked these, it was a 7 hour cook. For tomorrow's lunch at 12.30, I would need to start them at 5 am to maybe finish these in time. Also, I discovered that my very aged ( bit like me !) smokette is having trouble getting up to set temperature all of a sudden.
Thanks to you too, Tom.
Regards, Gus
Of course, the obvious answer is, get up early and put them on - simple really, guess I was being a lazy dog.
Can you take a picture and post it. Would love to see what untrimmed Aussie ribs look like.