-   Catering, Vending and Cooking For The Masses. (
-   -   holding ribs in a cooler (

boogiesnap 05-09-2011 10:48 AM

holding ribs in a cooler
hi guys, please help, if you can.
i have an event soon, where i need to cook and hold @ 30 racks of babyback ribs.
i regularly hold brisket and butts in coolers for hours and they are still above 140* and too hot to handle.
i've never coolered a rib, so my question is will they stay hot too or is the peice of meat just too small to retain it's heat?
i figure they'll be in there @ 3 hours.
i found posts regarding quality but my 1st priority is safety, then i'll work on adjusting for taste.

and i know...i'll be sure no one sees the coolers. they aren't cambros:icon_blush:

thanks everyone!

boogiesnap 05-11-2011 08:21 AM

i think i found a way to prepare and serve them hot off the cooker:thumb:, but if it turns out i need to cooler them, i'll post the results for anyone who might be interested or has a similar question in the future.

big brother smoke 05-11-2011 10:03 AM

If you cooler them, plan on taking the BBS off a little early. or Plen on venting them or letting them sit a spell for coolering them, so they do not keep cooking/

WineMaster 05-11-2011 10:27 AM

When you put big cuts in a cooler you want them to stay hot, even continue cooking or breaking down conective tissue. With ribs, I would cool them down then cooler them and reheat at the party on a grill in which time you can sauce or glaze them.

PorkQPine 05-11-2011 10:51 AM

At the Reno cook-off they cook thousands and thousands of ribs and the procedure most use is to smoke them and then put in Alto Sham's until ready to serve. They then toss them on a grill, sauce and serve. You are only holding them for 3 hours, pre-heat the Cambro and put them in there until ready to put on grill. They will continue to cook a bit but since most people think fall off the bone ribs are a sign of quality you should be ok.

boogiesnap 05-29-2011 05:25 PM

well, for anyone with the same question in the future. the answer for me is...

2 racks, wrapped and held in a cooler, unvented, works out just fine.

32 racks...i'm surprised the fire dept. didn't show up due to the cloud of steam that came out of the thing when we opened it.:shock:

holy fall off the bone! but, oddly enough, the meat wasn't mushy.

i would NOT do it again.

follow the advice of the others above, i just couldn't make the time to grill/reheat. in the future, i will just have to find it.

All times are GMT -5. The time now is 04:19 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.