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Unread 05-09-2011, 10:48 AM   #1
boogiesnap
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Default 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


thanks everyone!
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Last edited by boogiesnap; 05-09-2011 at 11:17 AM..
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