If you are not traveling that far, you can get your ribs done, put them in a cooler for transport. To hold them for 2-3 hours, put them in a pan in your oven, uncovered, at 150*F. This is how I hold ribs at the restaurant.
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Bryan,
Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro
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