Holding Ribs in Cambro?
Was toying with the idea of doing ribs for our Superbowl party. Problem is, we are serving dinner at halftime, and if I am doing ribs, I'd likely be outside by the smoker for most of the first half of the game (foil/unfoil, glazing, etc), therefore missing the game and not socializing with some guests at our house.
Could I make ribs in advance and hold them in my cambro for say 90 minutes? I figure if I can get the ribs done by game time, Halftime is like 90 minutes away.
Would I cook to finish, let stand for a few minutes, then wrap and put in cambro, or just slightly undercook, foil, place in cambro assuming it will keep cooking in the cambro?