Assume ribs were cooked using Meathead's Last Meal Ribs recipe. What is the best way to hold ribs if you have a delay in eating for 1-2 hours? Is the method different for BB vs SLC?
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If you're able to drop your smoker/grill temp to 140-150 I'd just hold them in there, foil or no. Anything to keep 'em at a safe eatin' temp.
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I put the racks in a foil pan. You know. The disposable ones. Cover pan with foil, then into the indoor oven at its lowest setting which for me is 170. They come out great.
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Weber Rapidfire Chimney
Grill Beast 304 Injector
G&F Suede/Leather Gloves
Foodsaver V4880
Our oven has a warm setting which according to the manual is 175-180. If I use that, it it best to cover the pan with foil (will this cause steam and effect surface?) or leave it uncovered (will this cause surface to dry out)? Thanks for your help.
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