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BB rib holding question

post #1 of 7
Thread Starter 
If I am not going to eat the ribs right away how do they hold up to foiling without any liquid for maybe an hour and a half at most. SMoking and reheating isnt an option, I need a method where I can pull the ribs off the smoker and start serving some, and then be able to hold some for a short time & serve them without losing quality, or temp.

I dont like fall off the bone ribs, and dont like the texture of ribs that are foiled on the smoker. I want to get my ribs done and be able to hold them if necessary without compromising the quality. Can this be done? Any tips or methods you may use?

Thanks for any help.
post #2 of 7
i have pulled my ribs 2 hrs before serving & wrapped in foil & left sitting on counter,when the time came to eat them they were just right to eat not to hot but still plenty warm!
post #3 of 7
Thread Starter 
good info.

I was thinking foiled without any added liquid, and then tossed in a cooler would work, I think I will have to experiment with a couple different methods I think of or hear on here.

post #4 of 7
Thats what I would do Jim. Foil them put them in a cooler and maybe throw a towel over them. I would suggest maybe pulling them a little bit sooner than what you normally would. Like most meats they will continue to cook after you pull them. Especially if you are trapping the heat in with them.
post #5 of 7
Thread Starter 
good call on pulling a little earlier.

Iv'e Got some time to experiment before I need to decide on one method or another.
post #6 of 7
I have also foiled and eaten them a couple of hours later with great success.
post #7 of 7
Thread Starter 
good to know, 2 hours will be the max I will need.

sounds like i gotta do upsome more bb's to "test" this out. icon_smile.gif
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