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Keep ribs warm without overcooking

edited 1:54PM in EggHead Forum
I am planning to make some ribs to be eaten on a bus trip to a ballgame. After finishing the cook, I need to put them in foil or other container at least 30 minutes to an hour prior to their being served. How should I wrap them? Since I will be cooking at 200-250, would they continue to cook if I wrap in aluminum foil? Your help is appreciated.


  • JJJJ Posts: 951
    choo choo,
    Wrap them in foil, place in a cooler chest and cover with some towels. They make the trip just fine, taste great, still hot.

  • MACMAC Posts: 442
    choo choo,
    Wrap them in foil, get a couple of bath towels and wrap them in the towels. (The foil first or it gets a bit messy.) Put the whold thing in a cooler. They will be GRRR...ATE.

  • Char-WoodyChar-Woody Posts: 2,642
    choo choo, I would wrap em in foil..then with towels, and put em in a adequate cooler chest. They will keep for hour's, nice and hot. [p](Hey Mac and JJ, I just had to do this one..heeeyaaaa)[p]Choo Choo, they tell ya true..done it many times. Old Cranky Buns JJ put us up to this one way back when.

  • JimWJimW Posts: 450
    choo choo,
    If you use a cooler, don't put ice in it. Preheating it with some hot water, then dumping it and drying it out, will help too.

  • JJJJ Posts: 951
    Hey Char-Woody,
    Think I should change my handle to CB. hehe

  • Wise OneWise One Posts: 2,645
    JimW, you might also resort to an old trick. Put a firebrick on the Egg, when You pull the ribs off, take the brick and wrap it in towels (that you have conveniently run through a dryer cycle) and put in the cooler (should we call it a "heater") under the ribs. You get a little more time of a warm temp this way.

  • CornfedCornfed Posts: 1,324
    Wise One,[p]Very interesting tip. Thanks,

  • Nature BoyNature Boy Posts: 8,400
    I agree Cornfed,
    A great tip.
    Didja get my email?
    Hope you are cooking.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • I followed instructions given here. Finished the ribs (3-1-1.5) at 3:30, wrapped in foil, then wrapped towels around foil-wrapped ribs, and placed in cooler. I ate the first rib around 5:35, and they were still hot. No leftovers, and I received numerous raves, even though I did not think it was my best effort. Some of them were blackened too much--I used rubs and also a finishing sauce--but they were still pretty darn good. [p]I have also experimented with mustard slather along with rub with success, but I did not find them better than the slab I did without the mustard. Thanks again to the forum for everyone's help.

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