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Spares and Travelling

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Post Sat May 31, 2014 10:51 am
Alztybrn medium-rare
medium-rare

Posts: 57
Location: Lynchburg, VA
Hello all!
I am doing some Spare Ribs tomorrow...going to use basic 3-2-1 method...but...I have to take the ribs about 30 mins away...and it may be an hour or so before they get eaten.
I plan on foiling them, putting them in a cooler to travel. But...should I shorten the cooking time? And if so, how much?
Or...do you have any better suggestions?

Thanks!

Post Sat May 31, 2014 2:21 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5811
Location: Central Alberta, Canada
Nope - just cook them as usual and then foil them as you stated above. They won't cook any more in the foil and cooler but they will stay warm, and they'll certainly stay moist.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Mon Jun 02, 2014 8:05 am
sroach well done
well done

Posts: 1160
Location: Warrington, PA
Alztybrn,

I have done this twice, works out great. I even pop them on the barbq when I get to the house I am eating.
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Post Mon Jun 02, 2014 1:48 pm
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5370
Location: Damascus, Maryland
Works like a charm.
Only thing I would add is to preheat
the cooler with very hot water.

For longer holding times I lay down a crummy towel
in the bottom of the cooler and place a couple
of preheated bricks on top, then another towel,
then the meat. Works REALLY good for butts and brisket.

To preheat the bricks, an hour or more @ 200 in the oven.
Any hotter and you risk continuing the cooking process.

Have held butts hot and ready to be pulled for 18 hours.

-YB
Weber Summit E-470
Weber 22" MasterTouch
Performer One Touch
Traeger Lil Tex
New Braunfels Hondo
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