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In Reply to: Holding smoked ribs for service posted by Aubbs on April 23, 2011 at 08:41:32:
Depends on what equipment you have and what the HD says. I can chill and reheat but I have commercial (NSF) grade fridge and freezer plus I use coolers with ice bath. My process is documented in my SOP's and HD approved. Most rib burners that sell 100+ slabs a day will cook ahead, individually wrap, cool then warm and finish with sauce on a grill. Of course you can't overcook the first time. I much prefer serving fresh ribs and as I can do 50 or so slabs at a time that works for me. Just stagger a bit when you put then on and pull and hold carefully so they don't keep cooking. Then as needed sauce and char on the grill.
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