preparing ribs for a luncheon at work
A guy is leaving and we are having a potluck for him. I have already done pulled pork for a few of these meals and I have that down.
I am going to cook some ribs along with pulled pork this weekend for the event.
My plan was to cook them normally, then let them cool and either cut them into individual ribs or sections that will fit into 8"x11" vac bags.
Not sure which is best. i would rather just have them individually for ease of serving
I have a 50 year old Nesco roaster that I am going to fill with hot water and use that to heat all the vac bags in during the morning before the lunch, then pull them out and serve as needed.
I do this with the pulled pork all the time but never did it with ribs.
Since it will be midweek I dont think I will need to freeze them being vac packed.
Any comments or suggestions on my plan?
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie