Question about holding ribs

[Dantij]

Guys and gals,

I'm going to do some ribs this weekend . I'm curious. After my ribs are done cooking, can I hold them at 150°-160° for several hours like you would hold a brisket? I've held my briskets for 8+ hours at 160° and it comes out perfect every time. What will that long hold time do to a rack of ribs? I'm afraid they'll just fall apart because they don't have the mass like a brisket does. Any advice is greatly appreciated.

 

[negolien]

beef or pork? I would think at that temp pork would cook to much but I don't usually hold meat in anything but a cooler

 

[sandyut]

Not sure that’s gonna work out. They might be pretty mushy. But I’ve never tried it either