If possible I would like to cook ribs at home and then take them to a location about two hours away and then eat them at a family event. Is that possible/desirable?
I assume that after coming off the smoker I would foil them, and them place them in a cooler with the rest of the space packed with newspapers.
What could I expect after two hours? Soggy lukewarm ribs?
I assume that after coming off the smoker I would foil them, and them place them in a cooler with the rest of the space packed with newspapers.
What could I expect after two hours? Soggy lukewarm ribs?