I was hoping someone could help me with another question. I am wondering how to go about storing my ribs after they are done cooking. I have heard alot about wrapping them in foil and storing them in those beverage coolers (I'm assuming the plastic kind). I was wondering if that method was enough to satisfy my county inspector? I am a little worried about how they may feel about that, only because I don't know anything about it. Also if I put a rub on the meat the night before do you think they would eccept my wrapping the meet in plastic wrap and leaving them in the refrigerator over night? Thank you for everything. As always you guys are the BEST! Thanks Re
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