Ribs in chaffing dish

[Eddie.Spaghetti]

I've won 1st place for ribs 4 times in local competitions. They are outstanding right off the smoker. However, when I put them in a chaffing dish for parties, they lose flavor and texture. Why is this? What am I doing wrong? What is the best way to keep ribs warm for a party/catering? Thank you.

 

[tallbm]

I've won 1st place for ribs 4 times in local competitions. They are outstanding right off the smoker. However, when I put them in a chaffing dish for parties, they lose flavor and texture. Why is this? What am I doing wrong? What is the best way to keep ribs warm for a party/catering? Thank you.

Hi there and welcome!

Would I be correct in saying that you are covering the chaffing dish and there is a lot of extra moisture in the dish as it is holding the meat?

If so then I think the issue is simply water/steam which dilutes things and makes it bland.

 

[JckDanls 07]

Hi there and welcome!

Would I be correct in saying that you are covering the chaffing dish and there is a lot of extra moisture in the dish as it is holding the meat?

If so then I think the issue is simply water/steam which dilutes things and makes it bland.

I agree with this...

Just wrap them in foil and put in a dry cooler... Throw an old blanket/towels on top ...

 

[thirdeye]

However, when I put them in a chaffing dish for parties, they lose flavor and texture.

When serving over time.... like at a party, try adding a finishing rub. Take your favorite rub and give it a super fine grind, like powdered sugar. Then it melts on contact. You can have a light sauce on the ribs, but it's better to have warmed sauce on the side for guests to add themselves.

Is the texture getting tight, or more like fall-off-the-bone tender?

 

[912smoker]

Don't believe I want to try rare ribs.

Keith

 

[normanaj]

Rare?

Not when it comes to ribs!

 

[gmc2003]

Don't believe I want to try rare ribs.

Keith

I happen to disagree with your statement.