any last minute advice on transport / holding time for chicken and ribs?

XLBalco · May 2015

I was asked to cook today and the plan was easy enough- chicken and ribs. problem is we have a change in venue and we are headed to the in laws instead of having it here. so we are leaving around 2pmish with a dinner time at 4:30ish I just put the ribs on a lil bit ago- mickey's method. I figured they will be done just before noonish or right around there. I have 2 spatched birds I will put on right after again following mickey's raised/direct. question comes in for holding time... I don't think I can carry the temp of the ribs and chicken til dinner time obviously.. should I just foil and put the ribs in the fridge an reheat there? same thing for the chicken? I debated on whether to cut them up or leave whole and transport that way... any thoughts?

henapple · May 2015

Double wrap the ribs and ftc them. They'll be fine. Not sure how the skin on the bird will do but I imagine a ftc will more than hold the temp on them. You could put the oven on broil and crisp the skin when you get there.

XLBalco · May 2015

thanks... I think that will be the plan!

any last minute advice on transport / holding time for chicken and ribs?

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