I will be cooking 3 slabs St. Louis cut ribs this weekend and the arrival times of the guests are variable so I can't really predict a start time for dinner. This is not a problem with pork butt or brisket since I can foil and put into a cooler for a few hours and not lose much heat. I have never had to time ribs before. Can I do the same thing for ribs? I'd be careful to let them cool before wrapping because I don't want mushy ribs. How long can I keep in the cooler?
Thanks.
Thanks.
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