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Holding spare ribs for a long time

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  • tylerttu106
    Club Member
    • Jan 2016
    • 2

    Holding spare ribs for a long time

    Hello, I'm cooking six racks of spares on a WSM and have a two part question. Two will go to a tailgate at 1 pm where it will be ~45 degrees with 20 mph winds. The other four I'm serving at a friend's house at about 5:30. Ribs look to be ready about noon or 12:30

    Question 1: what's the best way to keep the ribs at the tailgate warm without bringing a heating source? I've got an Artic cooler that I was thinking I could put them in with some towels.

    Question 2: Should I refrigerate the other 4 racks, or leave them in the oven at home? My wife will be home (because she's not stupid and doesn't want to stand outside in the wind and cold), so she can monitor the oven and change temps if needed. The oven will go as low as 170.

    Thanks in advance for any advice.
  • Mr. Bones
    Birthday Hat Master
    • Sep 2016
    • 9449
    • Kansas Territory
    • Grills / Smokers
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      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
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      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
      Weber "H" Code 18.5" WSM '86 ($75 CL)
      Weber " " Code 18.5" WSM

      Weber 26.75, $199 NFM clearance !!!
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      (Lime Green)
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      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



      Thermometers:
      *********************************************
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      Maverick ET-732, (Black)
      Thermopops, (Red, Yellow, Green)
      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
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      4 Pro Series cable extensions
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      Accessories:
      *********************************************
      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
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      Dinner: Guests: Washington Forge, Town and Country
      Fancy / Formal: Family silverware

    #2
    Sounds like ya got a viable answer already to #1

    #2? I'd leave em wrapped tight in th oven, vs fridge / reheat...

    Howdy from Kansas Territory, Welcome to th Pit!
    Glad to have ya here, lookin forward to hearin more from ya!

    Enjoy yer 45°, wind n all, amigo...

    Comment

    • Troutman
      Club Member
      • Aug 2017
      • 7283
      • Tejas, Where Else?

      • OUTDOOR COOKERS

        BBQ ACCESSORIES

        WOOD & PELLET PREFERENCES

        SOUS VIDE

        INDOOR COOKWARE


      #3
      That Artic ought to do the trick as Bones mentioned. Just keep it closed until you’re ready to serve. In another post someone suggested filling empty milk containers with hot water as a precaution.

      Comment

      • Donw
        Club Member
        • Jul 2017
        • 3134

        #4
        Ditto on the advice already given and welcome from Maryland.

        Comment

        • LA Pork Butt
          Charter Member
          • Dec 2014
          • 5427
          • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

          #5
          This is late advice, but the ribs in the oven will probably be fall of the bone done.

          Comment

          • RonB
            Club Member
            • Apr 2016
            • 12857
            • Near Richmond VA
            • Weber Performer Deluxe
              SNS
              Pizza insert
              Rotisserie
              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              Chefalarm
              Dot
              lots of probes.
              CyberQ

            #6
            Welcome to The Pit.

            Comment

            • tylerttu106
              Club Member
              • Jan 2016
              • 2

              #7
              Thanks for the advice all. I kept the four racks in the oven, and as LA Pork Butt said, they were a little overdone, but still good. Much appreciated.

              Comment

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