Traveling with Food

EGGingMe

So I am still in rookie Egg status but following guides here my ribs and Shoulders have met rave reviews in the family.  I was asked to bring some of both to a get together at a cabin over Labor day.  My question to the pros is this.  Will the food transport well/ what are the best methods?  Or should I just give in and find a way to transport the LBGE?  I dont think I can get it in the back of the truck.

Dave in Florida

Fresh off the egg is best.  But if that's a no go, then depends on how far the travel is.  6 hours or less, I would have them double wrapped in foil, wrapped in towels and in a cooler.  More than 6 hours, I would reheat at my destination.  I took 5 wrapped pork butts to TN (12 hour drive) in a cooler with ice. and reheated them in an oven and then pulled them.  Turned out great and everyone raved about how good it was.  One guy told me he doesn't care for pulled pork but he thought mine was fantastic.

EGGingMe

Thanks Dave,  forgot to ask about pulling or not.  I have FTC for a few hours before but like you, I would need to cook a day before.  My other draw is smelling the Egg smoke away just make me salivate.

SmokeyPitt

When I make pulled pork ahead of time I like to pull it while it is hot then refrigerate it and reheat the pulled pork later.  I think the most popular method is to use a foodsaver.  You can reheat by placing the pouch in simmering water on the stove.  If you don't have a foodsaver you can reheat in a crock pot or just in the oven in a covered pan (may consider adding some liquid).  

I have done ribs ahead of time and they turned out fine.  Most rib recipes involve some sort of "finishing" step where you add sauce on the grill.  Just cook the ribs until they are ready to "finish", then wrap and refrigerate.  If there is a grill available at the cabin you can finish them on the grill and sauce them (if you like sauce).