British BBQ Society Forums

I've held brisket and pulled pork for hours. Ribs I've always served straight away - anyone ever held them successfully for any period of time?

If you chill them quickly and wrap them tightly in tinfoill straight away then you can reheat them (still wrapped) in the BBQ the following day. Not quite as good but still perfectly edible.

You can hold them for 3 to 4 hours if wrapped in foil with a little apple juice, ideally take them off a little before they are done, the time in the foil will let them cook a little more without going mushy, when your ready put them back on the grill to dry out the outside and caramelise any sauce. As said above though they are best served fresh.

That sounds ok - just may have the need to hold some ribs for between 60 and 90 minutes, looks doable

RobinC wrote:That sounds ok - just may have the need to hold some ribs for between 60 and 90 minutes, looks doable

It's very doable Robin - I'd use a couple of layers of foil though!

I always try to hold the ribs for at least 90 minutes before serving. I do it the redneck way -- I brush with very little sauce, wrap in plastic wrap, then aluminum foil, then about 4 pages of newspaper. I wrap each rack separately and stack them out of the draft.

Thanks for the tip Mike