Cambro and Baby Backs
I recently cooked for my nephews graduation party and did some baby backs as a personal request from him. The issue I ran into was when the ribs were done I put them in full sheet aluminum pans and covered with foil. I poked a few holes in the foil to vent the steam. They were done to perfect texture when I put them in the Cambro. When I reached my destination about 20 minutes away they had steamed and now were overcooked to the point they were literally falling of the bone. I also cooked 40 lbs of pulled pork and 20 lbs of pulled chicken which were delivered the night before and reheated.
My question is do I need to let them rest longer to cool before I lock them away in the Cambro for transport? They were still gone within 15 minutes but I was not happy with the product I was serving to his guests. Approximately 80 to 100 people. everyone said they were good but who's gonna knock free BBQ.
Any tips would be appreciated.
Thanks,
Greg
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Lang 36 Hybrid, Masterbuilt 22.5 Kettle, Thermoworks Smoke, Thermapen MK4. Matt 7 7-8
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