holding ribs in a cooler

boogiesnap · 05-09-2011, 10:48 AM

hi guys, please help, if you can.
i have an event soon, where i need to cook and hold @ 30 racks of babyback ribs.
i regularly hold brisket and butts in coolers for hours and they are still above 140* and too hot to handle.
i've never coolered a rib, so my question is will they stay hot too or is the peice of meat just too small to retain it's heat?
i figure they'll be in there @ 3 hours.
i found posts regarding quality but my 1st priority is safety, then i'll work on adjusting for taste.

and i know...i'll be sure no one sees the coolers. they aren't cambros

thanks everyone!

boogiesnap · 05-11-2011, 08:21 AM

i think i found a way to prepare and serve them hot off the cooker

, but if it turns out i need to cooler them, i'll post the results for anyone who might be interested or has a similar question in the future.

big brother smoke · 05-11-2011, 10:03 AM

If you cooler them, plan on taking the BBS off a little early. or Plen on venting them or letting them sit a spell for coolering them, so they do not keep cooking/

WineMaster · 05-11-2011, 10:27 AM

When you put big cuts in a cooler you want them to stay hot, even continue cooking or breaking down conective tissue. With ribs, I would cool them down then cooler them and reheat at the party on a grill in which time you can sauce or glaze them.

PorkQPine · 05-11-2011, 10:51 AM

At the Reno cook-off they cook thousands and thousands of ribs and the procedure most use is to smoke them and then put in Alto Sham's until ready to serve. They then toss them on a grill, sauce and serve. You are only holding them for 3 hours, pre-heat the Cambro and put them in there until ready to put on grill. They will continue to cook a bit but since most people think fall off the bone ribs are a sign of quality you should be ok.

boogiesnap · 05-29-2011, 05:25 PM

well, for anyone with the same question in the future. the answer for me is...

2 racks, wrapped and held in a cooler, unvented, works out just fine.

32 racks...i'm surprised the fire dept. didn't show up due to the cloud of steam that came out of the thing when we opened it.

holy fall off the bone! but, oddly enough, the meat wasn't mushy.

i would NOT do it again.

follow the advice of the others above, i just couldn't make the time to grill/reheat. in the future, i will just have to find it.

05-09-2011, 10:48 AM	#1
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	holding ribs in a cooler hi guys, please help, if you can. i have an event soon, where i need to cook and hold @ 30 racks of babyback ribs. i regularly hold brisket and butts in coolers for hours and they are still above 140* and too hot to handle. i've never coolered a rib, so my question is will they stay hot too or is the peice of meat just too small to retain it's heat? i figure they'll be in there @ 3 hours. i found posts regarding quality but my 1st priority is safety, then i'll work on adjusting for taste. and i know...i'll be sure no one sees the coolers. they aren't cambros thanks everyone! __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns Last edited by boogiesnap; 05-09-2011 at 11:17 AM..

05-11-2011, 08:21 AM	#2
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	i think i found a way to prepare and serve them hot off the cooker, but if it turns out i need to cooler them, i'll post the results for anyone who might be interested or has a similar question in the future. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

05-11-2011, 10:03 AM	#3
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	If you cooler them, plan on taking the BBS off a little early. or Plen on venting them or letting them sit a spell for coolering them, so they do not keep cooking/ __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

05-11-2011, 10:27 AM	#4
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	When you put big cuts in a cooler you want them to stay hot, even continue cooking or breaking down conective tissue. With ribs, I would cool them down then cooler them and reheat at the party on a grill in which time you can sauce or glaze them. __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

05-11-2011, 10:51 AM	#5
PorkQPine Full Fledged Farker Join Date: 12-10-07 Location: Roseville, CA Downloads: 0 Uploads: 0	At the Reno cook-off they cook thousands and thousands of ribs and the procedure most use is to smoke them and then put in Alto Sham's until ready to serve. They then toss them on a grill, sauce and serve. You are only holding them for 3 hours, pre-heat the Cambro and put them in there until ready to put on grill. They will continue to cook a bit but since most people think fall off the bone ribs are a sign of quality you should be ok. __________________ PorkQPine

05-29-2011, 05:25 PM	#6
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	well, for anyone with the same question in the future. the answer for me is... 2 racks, wrapped and held in a cooler, unvented, works out just fine. 32 racks...i'm surprised the fire dept. didn't show up due to the cloud of steam that came out of the thing when we opened it. holy fall off the bone! but, oddly enough, the meat wasn't mushy. i would NOT do it again. follow the advice of the others above, i just couldn't make the time to grill/reheat. in the future, i will just have to find it. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
holding ribs in oven?????	smokeyokie	Q-talk	4	07-17-2011 12:33 PM
Holding Ribs	watertowerbbq	Competition BBQ	15	08-27-2009 08:00 PM
Brisket: Holding in Cooler Questions	Greg60525	Q-talk	7	04-16-2009 12:19 AM
Holding meat in a cooler	Mike - CSBBBQ	Competition BBQ	9	01-13-2009 04:35 PM
Holding Spare Ribs	Midnight Smoke	Q-talk	10	12-14-2008 02:02 PM