Holding Ribs (Keeping Warm and Moist)
Cooker ran a bit hot and the ribs were done an hour before I was ready for them. I wrapped the racks separately in foil and put them in the holding cooler with the Pork and Brisket. I added no extra liquid; I'm thinking that was my mistake. An hour later I pulled them for presentation, they had dried out. Not terribly so, but they were dry.
Does anyone have any suggestions for holding ribs and keeping them moist?
Jim S. Granny's Gang Barbeque NEBS, KCBS, CBJ WSM (2x)