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Holding Question


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Posted by BD on March 03, 2014 at 16:30:06:

We may be cooking an event where we will need to cook 100+ slabs of ribs. We max out at 35 slabs in the cooker, so we will have to cook and hold ribs for service later, to keep up. Can anyone advise us on the best methods they use for cooking and holding ribs for service later? I appreciate your time and guidence!

Thank you!


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