I cook my baby back ribs 2 hours unwrap, 2 hours wrap and one hour unwrap with sauce. If I finish the ribs at 4:00 and I don't need them until 6 but will not use all of them at 6:00 whats the best way to store them so they don't over cook or dry out. Last week i cook 12 baby back ribs and when I started serving them I did not sell all of them for 4 hours. When the event was over the ribs were dry out on the outside but tender on the inside.
Im guessing I need to wrap them in plastic wrap until I'm ready to serve them and sauce them.I thought about doing the last hour in sauce and wrapping them in plastic wrap and when Im ready to serve them unwrap them and put a second coat of sauce. What would you do.
I have from 10am to 4:00pm to cook but I don't serve them until 6:00pm. whats the best way.