Cambro and Baby Backs

MN-QUE · 06-09-2019, 10:54 AM

I recently cooked for my nephews graduation party and did some baby backs as a personal request from him. The issue I ran into was when the ribs were done I put them in full sheet aluminum pans and covered with foil. I poked a few holes in the foil to vent the steam. They were done to perfect texture when I put them in the Cambro. When I reached my destination about 20 minutes away they had steamed and now were overcooked to the point they were literally falling of the bone. I also cooked 40 lbs of pulled pork and 20 lbs of pulled chicken which were delivered the night before and reheated.

My question is do I need to let them rest longer to cool before I lock them away in the Cambro for transport? They were still gone within 15 minutes but I was not happy with the product I was serving to his guests. Approximately 80 to 100 people. everyone said they were good but who's gonna knock free BBQ.

Any tips would be appreciated.

Thanks,

Greg

InThePitBBQ · 06-09-2019, 01:43 PM

I was mortified the first time we did exactly this for a church luncheon service, sometimes you learn from a mistake or maybe more appropriately what you consider a mistake and other people look on as an improvement.

That was the day I learned the masses really prefer fall off the bone, slide the bones right out of the rack tender ribs so long as they are still moist and juicy.

I heard about those ribs for months afterwards and that's all anyone has wanted since.

Try a people's choice taste test sometime and serve them up a firm pull from the bone and fall off the bone and see what they say.

I think you'll be surprised at how overwhelming most folks preferences are just so long as they aren't dry.

thirdeye · 06-09-2019, 02:52 PM

A Cambro hot box is very efficient. I usually let meats cool to 170° before going in to the box, and if I'm holding meats for several hours I'll crack the door once an hour to allow some of the heat to escape.

gtr · 06-09-2019, 04:29 PM

Did you pan & cover the ribs right away? If you're at your desired doneness, it can be beneficial to let the meat cool a little bit before covering and holding. If you put 'em in the Cambro right away, there'll be a good amount of carryover cooking.

If I'm not holding for very long, I won't even cover the stuff before I put it in to hold. But that's if 'm stationary - I totally get wanting to cover something when you're on the move so as to keep down the possibility of a mess.

06-09-2019, 10:54 AM	#1
MN-QUE Knows what a fatty is. Join Date: 02-10-17 Location: White Bear Lake MN Name/Nickname : Greg	Cambro and Baby Backs I recently cooked for my nephews graduation party and did some baby backs as a personal request from him. The issue I ran into was when the ribs were done I put them in full sheet aluminum pans and covered with foil. I poked a few holes in the foil to vent the steam. They were done to perfect texture when I put them in the Cambro. When I reached my destination about 20 minutes away they had steamed and now were overcooked to the point they were literally falling of the bone. I also cooked 40 lbs of pulled pork and 20 lbs of pulled chicken which were delivered the night before and reheated. My question is do I need to let them rest longer to cool before I lock them away in the Cambro for transport? They were still gone within 15 minutes but I was not happy with the product I was serving to his guests. Approximately 80 to 100 people. everyone said they were good but who's gonna knock free BBQ. Any tips would be appreciated. Thanks, Greg __________________ Lang 36 Hybrid, Masterbuilt 22.5 Kettle, Thermoworks Smoke, Thermapen MK4. Matt 7 7-8

06-09-2019, 01:43 PM	#2
InThePitBBQ is One Chatty Farker Join Date: 01-31-19 Location: South Bend, IN Name/Nickname : Bob	I was mortified the first time we did exactly this for a church luncheon service, sometimes you learn from a mistake or maybe more appropriately what you consider a mistake and other people look on as an improvement. That was the day I learned the masses really prefer fall off the bone, slide the bones right out of the rack tender ribs so long as they are still moist and juicy. I heard about those ribs for months afterwards and that's all anyone has wanted since. Try a people's choice taste test sometime and serve them up a firm pull from the bone and fall off the bone and see what they say. I think you'll be surprised at how overwhelming most folks preferences are just so long as they aren't dry. __________________ Shirley Fabrication 24 X 70 elevated straight back "Fire for Effect"

06-09-2019, 02:52 PM	#3
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	A Cambro hot box is very efficient. I usually let meats cool to 170° before going in to the box, and if I'm holding meats for several hours I'll crack the door once an hour to allow some of the heat to escape. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

06-09-2019, 04:29 PM	#4
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Did you pan & cover the ribs right away? If you're at your desired doneness, it can be beneficial to let the meat cool a little bit before covering and holding. If you put 'em in the Cambro right away, there'll be a good amount of carryover cooking. If I'm not holding for very long, I won't even cover the stuff before I put it in to hold. But that's if 'm stationary - I totally get wanting to cover something when you're on the move so as to keep down the possibility of a mess. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 Avatar by my son! WTFWGALD?