Ribs and Chicken on the PBC

[ssandy_561]

I’m wanting to cook 8 racks of St. Louis cut ribs and 8 chicken halves on my PBC for a party the day before Labor Day. I know I’ll need to do the ribs first then reset the PBC for the chicken.

I’m gonna plan to have the ribs done 2.5 hours before we eat. I figure that will give me enough time to reset the PBC and get the 8 chicken halves done.

What would be the best way to hold the ribs for 2.5 hours?

Should I under cook them a bit and wrap the 8 racks in groups of 2 or 4 racks and finish them in the oven?

Should I plan on cooking them fully on the PBC and then keep them warm in my igloo cooler wrapped in foil and a towel?

Or is there another way I should handle the ribs?

Thanks for any advice.

Steve

[UncleFester]

I'm actually doing something similar this upcoming weekend.

My plan is to cook the ribs fully, double foil, towel, cooler. Then crank the PBC up to 400+ and hang the chicken, which should take about an hour or so if I can get temps high enough. Ribs will still be nice & hot and I can serve all at once.

[PappyBBQ]

This ^^^

[RonB]

The best way to hold 'em is in your stomach. Let me know if you need help.

I agree with the above comments.