Unusual set-up and haven't found answer after searching. I have been asked to feed 40 people after they float on the river. I will be floating also. Will take approximately 3-4 hours to float the river. They will want to eat fairly quickly after getting off river.

I am trying to find solution that involves not having to transport my FEC120 as concerned about securing it. My initial thought is to smoke st Louis ribs the night before at my house, individually foil and reheat the next day. My reheating options are a oven or electric chafing units. I also have a cambrio. So, smoke Friday morning and cool. Saturday morning, reheat before floating and then either put in cambrio (preferred as the cabin will be unattended or put in chafing units.

Suggestions? I am not tied to ribs and can do brisket or pork also. If reheating ribs, any suggestion as to temp and time.

Thanks
Original Post
From a labor and convenience factor, doing pulled pork in advance may be easier than the ribs. You could smoke it a couple days in advance, then just reheat in the oven after your float. Use some of Smokin's finishing liquid to help keep the moisture content high. Additionally, let's face it, ribs never taste as good the next day anyway.

Add Reply

Likes (0)
×
×
×
×