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In Reply to: Holding Question posted by BD on March 03, 2014 at 16:30:06:
You need more cooking space if you have to server all 100+ at once. You can wrap cooked ribs in foil and hold them for a short period of time but if you cook the first 35 and try to hold them until the last batch is done the first batch will have turned to mush. Then the danger zone of 40 to 140 is the most important problem you have to deal with. If you try to hold them for more than one hour in the danger zone you run the risk of making people sick. Then like I said if you hold then above 140 they will continue to cook and be way over cooked.
The link below will take you to the BBQ Forum Search Engine and there are some comments on this subject and you can try some other searches changing the search parameters a bit. If it was me I would try to rent some more equipment as ribs taste best right off the cooker.
The BBQ Forum Home Page