Another Egghead and i are both making ribs for a rib off and we both are transferring the meat after we cook at home.
Suggestions, on how to keep the ribs both hot and not making them mushy or anything like that while we transfer them?
My thought is finish totally at home. Wrap in foil each one, wrap in towel and then cooler to transfer....then cut at my buddies when ready to eat
thanks fellow eggheads