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