daninnewjersey
Babbling Farker
- Joined
- Jan 1, 2011
- Location
- Southern...
Thanks. Did you cook and hold on site or bring the cooked ribs in a cooler and sell? Sorry for all the questions.
I cooked on site. Once some were done, I dedicated one smoker for holding...kept her as close to 180-200 as possible. The other 3 drums were smoking full blast....:biggrin1: