Finish Your Ribs on the Grill
Timing your ribs for a party is tough. Ribs will be done when they're done. And many times the party isn't ready for the ribs, or the ribs aren't ready for the party.
I've come up with a solution. Smoke the ribs until they're almost done, but not quite. The meat should be just starting to pull back from the bone, and the ribs should mostly stay together through a twisting. Another 30 minutes and they'd be done. Wrap those in tin foil and put them in the chill chest. When it's time for the party, brush with the finishing sauce while on a 300 degree grill. They'll glaze nicely and come out perfect every time.
This method works quite well with Greg's Hot 'n Bothered Sauce, which caramelizes nicely during the last phase.
I've come up with a solution. Smoke the ribs until they're almost done, but not quite. The meat should be just starting to pull back from the bone, and the ribs should mostly stay together through a twisting. Another 30 minutes and they'd be done. Wrap those in tin foil and put them in the chill chest. When it's time for the party, brush with the finishing sauce while on a 300 degree grill. They'll glaze nicely and come out perfect every time.
This method works quite well with Greg's Hot 'n Bothered Sauce, which caramelizes nicely during the last phase.
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