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A timing/warming question...

post #1 of 8
Thread Starter 
I'm hoping to get around to my first smoke of the season this Saturday (late starter, I know). My wife would like me to do up some country style ribs, and take them to a party for the stanley cup playoffs that night. Ideally, I'd like to arrive there a while before chow time to meet up with a few friends and play some music before the game.

My question is on timing and transportation. I've got two plans in mind and I'm trying to decide which would work best.

1) Smoke the pork until I'd normally foil it. Then throw it in some foil in a cooler and take to party. Do the foiled part of the smoke in their oven, then sauce and finish on their grill.

2) Do the whole thing at my place before hand, and take the finished product to the party and keep them warm in the oven until serving time, probably about 90 minutes.

Option #2 is probably the easiest to do, but I haven't ever transported my BBQ before. Usually it's tough even to get it from the smoker to the table! Am I going to dry out the meat trying to keep it warm for that long? Any better suggestions on what to do here? Maybe I'm trying to cram too much into one day with a smoke, a jam session, and ANOTHER PENGUINS WIN biggrin.gif all in one day...but it sure sounds like a lot of fun!
post #2 of 8
Complete the smoke at your place and foil, into a cooler with some towels.
That should keep them more than warm for transporting, will still be hot at dinner time! wink.gif
post #3 of 8
Thread Starter 
thanks for the tip! Surprised to see a redwings avatar and you didn't make a remark about the pens win comment biggrin.gif . On to game 4!
post #4 of 8
We let you win, we want to win this thing at home!! cool.gif
post #5 of 8
Well, we thought Therrien would quit whining...but we thought wrong.
post #6 of 8
I second BBQ Bubba's suggestion it will work fine and save you party time
post #7 of 8
Ditto what Steve said about the food staying hot. I've done butt's and transported them in a cooler and they where still above the 140 degree mark three hours later.

I'm not sure how ribs would do since they don't have the mass that butts have.
post #8 of 8
Maybe heat ya up a few bricks and wrap with dem ribs eh?
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