View Full Version : Big baby back cook got a couple questions

08-09-2015, 05:36 PM
Cooking 30 slabs of baby backs next weekend for a Masonic Lodge fundraiser need some suggestions and ideas. These will be just a dry rub no sauce at anytime during the cook.

1. Going to go with the 2-2-1 method has worked great so far for me. Instead of wrapping each slab in foil can I put 4-6 slabs in a pan and cover with foil? Will that have the same effect will it cause any problems.

2. The event will go for 4 hours whats the best way to keep them warm but not turn mushy? Have access to a commercial oven but that is all.

I'm sure I'll think of more but that is my biggest concerns right now.

08-09-2015, 05:43 PM
I would cook them naked at 260-275 for probably 3 to 3.5 hours, vent for a few minutes, wrap in foil and put in cambro or dry cooler, and slice as needed.