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We are doing a charity event where we will be cooking and serving ribs. We will need to have several slabs done in advance, so we can start serving, while others ribs are cooking.
For those who vend ribs or do large rib events, what’s the best way to hold the ribs to ensure quality? We have access to coolers and cambros. We also have access to a Meadow Creek which has a warming box. And how long can we hold them.
Thank you for your time and advice!
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