So gotta do ribs for 16 people on Mother's day, that is a lot of grill space and hoping that the timing is right.
Thinking about cooking them ahead, then reheating. This would take a lot of stress off the rest of the prep, and allow me to cook them to the right "chew" without worrying about timing. depending on the temp, wind, etc.. my rib cooking style means they could be just right anywhere from 4 to 5 hours, and during that time I have a million other things to do. Anyone have good luck with reheating ribs?
Also thinking about buying some of the Weber rib racks to get more grill space going. I am curious about these as it seems like it would promote the juices running off, which I don't want. Any comments on those, or a better option for getting more racks in the same space?
Thinking about cooking them ahead, then reheating. This would take a lot of stress off the rest of the prep, and allow me to cook them to the right "chew" without worrying about timing. depending on the temp, wind, etc.. my rib cooking style means they could be just right anywhere from 4 to 5 hours, and during that time I have a million other things to do. Anyone have good luck with reheating ribs?
Also thinking about buying some of the Weber rib racks to get more grill space going. I am curious about these as it seems like it would promote the juices running off, which I don't want. Any comments on those, or a better option for getting more racks in the same space?
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