TBoneMac
Knows what a fatty is.
I've been asked to cook BBQ for a family reunion (about 30 people) in early October. My family seems to prefer ribs and pork butt.
After I've cooked the meat at my house, it will be a 3-hour drive to the reunion site. And I'm wondering if ribs and pork butt can stand that long of a hold time inside a cooler without becoming mushy.
And would spare ribs versus baby backs make any difference as far as a long hold time is concerned?
I may end up doing the cooking at the reunion site instead of at my house. Making a good impression on these people is important to me. They see my cook journals/blogs on the internet all the time, but they've never eaten my BBQ.
Thanks
After I've cooked the meat at my house, it will be a 3-hour drive to the reunion site. And I'm wondering if ribs and pork butt can stand that long of a hold time inside a cooler without becoming mushy.
And would spare ribs versus baby backs make any difference as far as a long hold time is concerned?
I may end up doing the cooking at the reunion site instead of at my house. Making a good impression on these people is important to me. They see my cook journals/blogs on the internet all the time, but they've never eaten my BBQ.
Thanks