Ribs for lunch at work

madanglerMember

I have volunteered to bring ribs for lunch at work. How do I work out the logistics of serving hot ribs at noon??

Option 1:
- Get them done at 7am, cooler until noon. They'll be sorta warm

Option 2:
- Get them done at 7am, foil and cooler. Reheat in foil somehow

Option 3:
- Get them done at 7am, vacuum pack. Reheat in hot water at noon

Option 4:
- Put smokette in truck. Take smokette to work. Have ribs get done around noon...

Any other options...

2/28/069:39 PM

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richhMember

Option 5:
- Take morning off, Put ribs in when you get up & take them in hot.

Rich

2/28/0610:18 PM

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Former Member

I cooked for the office recently, opting for brisket/pulled pork instead of ribs for exactly that reason--that they'll stay hot in the cooler (pardon the oxymoron) all morning. Turned out great and I slept all night and worked all morning.

3/1/066:38 AM

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tomMember

Is there any source of heat at work?

How do you get the water hot?

Vacpac and boiling water work well.

You can also poke a hole in it and nuke it some.

3/1/068:25 AM

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Former Member

Cook them anytime then place them in vaccuum pack bag, pour in a little juice before you seal them if you like. Then place them in boiling water. You will find they come out great. Just like the day you cooked them. I had leftovers twice last week with ribs. They were better than the day I cooked them.

3/1/068:33 AM

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Former Member

Mad, perhaps I should have sent more spices.....

3/1/068:44 AM

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Former Member

Another idea:

Smoke your ribs at home but cut short the time approx 1/2 hour. Wrap and put in good cooler. Finish cooking at work on a grill.

You can even do this a day ahead, just wrap and refrigerate. Then grill at work.

Either way they'll turn out great.

3/1/063:56 PM

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madanglerMember

Well. I wound up buying 6 racks of baby backs from Sams. I rubbed them with CS Rib Rub and Spicy chicken rub. I cut them in half and was able to hang all six racks in my Smokette.

I started them at 7:30 last night. I kept checking them through the night and never quite saw thought they were done. I took them out at 5:30 this morning. They are definitely done.

I'll write back after lunch to let folks know how it went...

3/3/068:38 AM

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Former Member

We shall be standing by for news.

3/3/068:40 AM

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Former Member

At 10 hours for babybacks, I must assume (I know, I know) you opened the door quite a bit. Hopefully you got enough sleep!

3/3/061:47 PM

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madanglerMember

The ribs turned out great. I cooked 6 full racks from Sam's and fed about 12-14 people. Many folks said that they were the best ribs they had ever had. That is quite a testament to Cookshack and the forum since this was only my second set of ribs ever...

Here are some pictures.

6 racks being orgainized on the counter:

6 racks in the Smokette:

3/4/068:57 AM

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Former Member

Well done, see you start off with some concerns and now your co-workers think you're a great cook!

Great with the photos, really helps.

Gotta love that Cookshack.

Russ

3/4/069:23 AM

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