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Tips for holding ribs before serving?

cbeggcbegg Posts: 8
First post, what an awesome resource this place is!! Cooking 8-10 racks of baby backs for about 20 people. I have had great success using a dry rub, cook for 4.5 hours, no foil, no looking - let them go method. Finished product has been an incredible bark with pull off the bone tenderness....Definitely want to avoid the fall off the bone mush. Would like to have everything done an hour or so before folks arrive so I can be sure to see everyone and enjoy the party. Planning to cut them into two-bone servings on a buffet style set up. Any advice on warming/holding/serving for such a large group? Thanks!


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