Frank Mahovlich
Full Fledged Farker
- Joined
- Jun 27, 2013
- Location
- Twin Cities West Metro, MN
Cooking 18 racks of ribs this weekend. Trying to finalize my plan, with keeping the ribs hot the last piece of the puzzle. Plan is to sauce half the ribs, leave the rest dry. I plan on pulling the ribs from the smoker, saucing half, slicing into individual ribs, then pretty much serving immediately. Thinking of using disposable chafing/buffet set with the sterno fuel cans to keep the food hot.
Anyone have any other ideas or suggestions? I'm hoping there won't be enough time for the ribs to get mushy or overdone before serving.
Thanks in advance for any suggestions...
Anyone have any other ideas or suggestions? I'm hoping there won't be enough time for the ribs to get mushy or overdone before serving.
Thanks in advance for any suggestions...