Keeping Ribs Warm

fweck · 12-09-2009, 06:05 PM

My wife is in a Wine Club (just an excuse to party with the girls

) and every December is the couples event. This years theme is pairing with unconventional foods. I have been delegated

to provide BBQ ribs (I am doing spares) and unstuffed fattys. This is the first time I have transported my BBQ to somewhere else, and the first time that I have served them to anyone besides family. I have a 35 minute drive to where the wine tasting is at, and a 1/2 hour to 1 hour wait before they are served. I am looking for suggestions to keep them safe until they are served. Have plenty of coolers, what do I add to keep them warm?
Help me out Brethren, the family loves them, I want to please the friends!!

BBQ Bandit · 12-09-2009, 06:19 PM

A pre-warmed cooler with warmed blankets/towels will be more than sufficient for your two hour window... from smoker to plate... just wrap, store, and transport.

jasonalan724 · 12-09-2009, 06:46 PM

ive kept em warm for four hours with just towels and and a cooler, other i know throw a hand warmer or two in just to help keep the heat up

bbq lover · 12-09-2009, 06:51 PM

we wrap put in cooler and when you to the gig you put the in a chafin tray with water under and sterno keep pibs or chicken or fattys nice and warm

Sledneck · 12-09-2009, 06:54 PM

Wrap em in foil and wire tie it to your engine block

seattlepitboss · 12-09-2009, 06:57 PM

Cambro insulated carriers - the BBQer's best friend!

Bbq Bubba · 12-09-2009, 07:15 PM

Quote:

Originally Posted by Sledneck

Wrap em in foil and wire tie it to your engine block

Quote:

Originally Posted by BBQ Bandit

A pre-warmed cooler with warmed blankets/towels will be more than sufficient for your two hour window... from smoker to plate... just wrap, store, and transport.

Just realize, the texture will be mushy.

Why not cook ahead and warm up there?

firecracker jack · 12-09-2009, 07:16 PM

Well when I did a cook for a large crowd this last summer, it was the first time I used the wrapped in foil, put in the cooler, and cover with towels. I was good for hours. I had quite a bit of Que in it, and I don't know if the more mass you have the longer the heat will last....But it worked real well.

firecrackerjack

firecracker jack · 12-09-2009, 07:22 PM

Quote:

Originally Posted by Bbq Bubba

Just realize, the texture will be mushy.

Why not cook ahead and warm up there?

So in your experience by doing the cooler thingy usually results in mushy
Que? I've only tried it once and the briskets did seem a little over done?

firecrackerjack

Bbq Bubba · 12-09-2009, 07:29 PM

Your keeping the meat in the 175 -200 range for an extended period of time. It's gonna soften the bark and keep breaking down the meat.

Works great for butts but not so much for ribs, if you like a lil bark that is.

Sledneck · 12-09-2009, 07:31 PM

Common people will love overdone fall off the bone mushy ribs, so go for it!

bbq lover · 12-09-2009, 07:55 PM

add lots of bbq sauce it covers up lots lol

jetfxr27 · 12-09-2009, 08:12 PM

Quote:

Originally Posted by Bbq Bubba

Just realize, the texture will be mushy.

Why not cook ahead and warm up there?

How do you warm up and maintain bark?

fweck · 12-09-2009, 08:16 PM

Quote:

Originally Posted by Sledneck

Wrap em in foil and wire tie it to your engine block

After the burgers I saw you eat tonight I am going with you

But I was thinking the same thing, I will be serving people who's BBQ experiance is boiled ribs, so the more "falling off the bone" I provide the happier they will be, except there will be a couple of real BBQ guys there that I expect won't be in the same place.

I love this place, get a crap load of answers to a serious question, and the brethren deliver. (farkin spelling, I know that's wrong)

I want to go with the real BBQ experiance with a pink smoke ring, where you have to pull (lightly

) the meat from the bone.
Thanks Brethren!!!
Any other suggestions would be great (it will probably be 15 degrees out while I am smoking and transporting) Smoking I have done lower, it's the transporting and serving I don't want to Fark up

ibait2fish · 12-10-2009, 09:11 AM

Quote:

Originally Posted by Sledneck

Wrap em in foil and wire tie it to your engine block

Ahhh! The 'manifold soup' method, the bachelor's classic!

12-09-2009, 06:05 PM	#1
fweck is one Smokin' Farker Join Date: 01-28-09 Location: Stacy, MN	Keeping Ribs Warm My wife is in a Wine Club (just an excuse to party with the girls ) and every December is the couples event. This years theme is pairing with unconventional foods. I have been delegated to provide BBQ ribs (I am doing spares) and unstuffed fattys. This is the first time I have transported my BBQ to somewhere else, and the first time that I have served them to anyone besides family. I have a 35 minute drive to where the wine tasting is at, and a 1/2 hour to 1 hour wait before they are served. I am looking for suggestions to keep them safe until they are served. Have plenty of coolers, what do I add to keep them warm? Help me out Brethren, the family loves them, I want to please the friends!! __________________ Weber 22.5 One Touch Gold w/ Rotisserie. 18.5 WSM Brinkmann Cimmaron with turkey fryer and log lighter. Stovetop, Camerons Gourmet Mini Smoker. Future UDS Owner (slow build mod) Smokin' Fast, Splashproof, Blue Thermapen Airborne! God Bless our Troops! :amen: KCBS CBJ Member of the Zero's Club CLICK HERE to visit the BBQ Brethren Throwdowns

12-09-2009, 06:19 PM	#2
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	A pre-warmed cooler with warmed blankets/towels will be more than sufficient for your two hour window... from smoker to plate... just wrap, store, and transport. __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

12-09-2009, 06:51 PM	#4
bbq lover is one Smokin' Farker Join Date: 09-05-08 Location: tracy ca.	we wrap put in cooler and when you to the gig you put the in a chafin tray with water under and sterno keep pibs or chicken or fattys nice and warm __________________ GREEN MOUNTAIN GRILL <JIM BOWIE > 680 country smoker ugly drum controlled by stoker

12-09-2009, 06:54 PM	#5
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	Wrap em in foil and wire tie it to your engine block __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

12-09-2009, 07:29 PM	#10
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Your keeping the meat in the 175 -200 range for an extended period of time. It's gonna soften the bark and keep breaking down the meat. Works great for butts but not so much for ribs, if you like a lil bark that is. __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

12-09-2009, 06:46 PM	#3
jasonalan724 Full Fledged Farker Join Date: 11-25-09 Location: Pittsburgh, PA	ive kept em warm for four hours with just towels and and a cooler, other i know throw a hand warmer or two in just to help keep the heat up

12-09-2009, 06:57 PM	#6
seattlepitboss is one Smokin' Farker Join Date: 02-05-09 Location: Seattle, WA	Cambro insulated carriers - the BBQer's best friend!

12-09-2009, 07:16 PM	#8
firecracker jack is one Smokin' Farker Join Date: 06-27-09 Location: belleville,mich.	Well when I did a cook for a large crowd this last summer, it was the first time I used the wrapped in foil, put in the cooler, and cover with towels. I was good for hours. I had quite a bit of Que in it, and I don't know if the more mass you have the longer the heat will last....But it worked real well. firecrackerjack

12-09-2009, 07:31 PM	#11
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	Common people will love overdone fall off the bone mushy ribs, so go for it! __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

12-09-2009, 07:55 PM	#12
bbq lover is one Smokin' Farker Join Date: 09-05-08 Location: tracy ca.	add lots of bbq sauce it covers up lots lol __________________ GREEN MOUNTAIN GRILL <JIM BOWIE > 680 country smoker ugly drum controlled by stoker