I looked thru the archives, but didn't find much.
I am making Ribs (loin backs) for a party on Friday night, my plan is to do 2 smokes, one thursday night and one Friday, and finish the friday batch a few hours before the party, this way i will have timeto re-heat thursdays and still have hot ribs out.
my question is, what is the best way to store the already cooked ribs from Thursday night to Friday evening.I will not have my CS 55 with me at the party, so i was going to sauce, then foil tonight, let cool and then re-heat on the grill tomorrow. Should i foodsave, or would the foil be fine just over night. I'm trying to keep them moist..
thanks!
Original Post
. plus the film makes a really neat steam chamber and gives great results