Is it possible to "Hot Hold" a pork rib roast between smoking and serving? If so, any suggestions on how and how long it can be held?
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Most health departments are recommending hot holds be at least 135-F. Meats like pork and beef that are pasteurized on their surfaces can hold for quite some time. I prefer to sit at 140-F-ish for a hold for something like this. With brisket I'll sit at 145-150-F.
Be advised of carryover. -
How long could I hold it at that temperature?Comment
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that's such a lean cut, it could dry out. I wouldn't want to go more than a few hours, but it should be SAFE for easily 15 hours or more. I've held pork butts and briskets longer than that. I'd just worry about it drying out or changing texture. -
Oh you said rib roast - I was thinking a loin. I'm not sure about that - but from a safety factor the point is the same.
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As it holds it will eak out moisture. I'd have it wrapped so as to collect any "goodness" that leaks out.
Like mentioned above, hot stuff can hold longer than you'd really want to on cuts like this. Welcome to the roads of Food Safety and Quality Assessment. The latter makes you smile for a job well done, the former saves you a trip to the ER.Comment
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When we hold food 'Hot" actually warm, ~145*F, we almost always wrap it in foil.
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