adam clyde
TVWBB Pro
ok. here's my dilemma. I'm making a bunch of ribs on sunday. Need to make them at my house, but eat them at a place 30 minutes away. From what I understand on this board, ribs are best right off the smoker, unlike pork butt, which is best after a good foil-wrapped rest in a cooler.
So, what is the best way to get the ribs to the destination without compromising quality? I see it as having two choices. First, I could finish them up completely at home, then try and keep them warm in a cooler and serve when I get there. Or, I could almost finish on the smoker (i.e., after unfoiling, have them go only 30 minutes on the smoker). Then wrap them up in a cooler, take them to the place, then glaze them and carmelize under their broiler/oven for a bit.
What do you think? Which is the best option? #2 seems the best, but just not sure...
So, what is the best way to get the ribs to the destination without compromising quality? I see it as having two choices. First, I could finish them up completely at home, then try and keep them warm in a cooler and serve when I get there. Or, I could almost finish on the smoker (i.e., after unfoiling, have them go only 30 minutes on the smoker). Then wrap them up in a cooler, take them to the place, then glaze them and carmelize under their broiler/oven for a bit.
What do you think? Which is the best option? #2 seems the best, but just not sure...