Keep ribs warm without overcooking

Unknown

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.

JJ

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.

MAC

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-Woody

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.
C~W

JimW

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.
JimW

JJ

Hey Char-Woody,
Think I should change my handle to CB. hehe

Wise One

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.

Cornfed

Wise One,[p]Very interesting tip. Thanks,
Cornfed

Nature Boy

I agree Cornfed,
A great tip.
Didja get my email?
Hope you are cooking.
NB

Unknown

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.