keeping ribs safe

Dirty Harry said:

Hi all. I'm thinking of cooking a huge batch of ribs up and I like to know
how I can keep them warm and ready to eat to up 3 or 4 hours later. Is it
safe to keep meat warm that long? What kind of temps should I be looking
for? Thanks guys & gals.

Wrap them in heavy duty foil right out of the smoker (apply
finishing sauce here, optionally), wrap them in towels and
put them in an insulated cooler. They'll still be above
140 F 4 hours later. I've had it go 6 hours easily.

Depending on what a "huge" batch is, you might not
have enough cooler space. You can keep them foiled in
a warm oven for up to 4 hours.

--
Reg

"Reg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dirty Harry said:

Hi all. I'm thinking of cooking a huge batch of ribs up and I like to

know

Quoted message said:

Quoted message said:

how I can keep them warm and ready to eat to up 3 or 4 hours later. Is

it

Quoted message said:

Quoted message said:

safe to keep meat warm that long? What kind of temps should I be

looking

Quoted message said:

Quoted message said:

for? Thanks guys & gals.

Wrap them in heavy duty foil right out of the smoker (apply
finishing sauce here, optionally), wrap them in towels and
put them in an insulated cooler. They'll still be above
140 F 4 hours later. I've had it go 6 hours easily.

Depending on what a "huge" batch is, you might not
have enough cooler space. You can keep them foiled in
a warm oven for up to 4 hours.

--
Reg

Thanks man, so 140 is the magic temp for keeping them safe? I was thinking
of a mobile rib stand.

Dirty Harry said:

Hi all. I'm thinking of cooking a huge batch of ribs up and I like to know
how I can keep them warm and ready to eat to up 3 or 4 hours later. Is it
safe to keep meat warm that long? What kind of temps should I be looking
for? Thanks guys & gals.

Some beer company is advertising a "hot tub" to keep brats warm for
late comers (foil pan filled with beer, place brats in it after
cooking). Maybe you could go that route with your ribs. If you're
cooking at home, use your oven set on warm to keep them.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Dirty Harry said:

Thanks man, so 140 is the magic temp for keeping them safe? I was thinking
of a mobile rib stand.

Yep. 40-140 F is the proverbial danger zone. Keeping at
anything above 140 F is safe.

The cooler trick works well for BBQ style meats because
their finishing temps are so high (ribs can go as high
as 190 F internal). It takes them a *long* time to go
back down if they're in an insulated environment. It can
actually help the texture of some meats. Try it with
BBQ brisket sometime.

Good luck with the rib stand. Let us know how it works
out.

--
Reg

sf said:

Dirty Harry said:

Hi all. I'm thinking of cooking a huge batch of ribs up and I
like to know how I can keep them warm and ready to eat to up 3 or
4 hours later. Is it safe to keep meat warm that long? What kind
of temps should I be looking for? Thanks guys & gals.

Some beer company is advertising a "hot tub" to keep brats warm for
late comers (foil pan filled with beer, place brats in it after
cooking).

Actually that's Johnsonville, the bratwurst maker, that runs that
commercial. They sponsor Barbecue U. and I saw that ad repeatedly
during the marathon of the show I watched today. Jim Belushi narrates,
I believe.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Dirty Harry said:

Hi all. I'm thinking of cooking a huge batch of ribs up and I like
to know how I can keep them warm and ready to eat to up 3 or 4 hours
later. Is it safe to keep meat warm that long? What kind of temps
should I be looking for? Thanks guys & gals.

Much ado about nothing. Wrap them in foil and keep them warm and everything
should be just fine.

I really hate the scaremongers who say you will die (or kill your guests)
because something wasn't refrigerated. What do you think our ancestors did,
put grilled ribs on ice? Don't think so 🙂 At any rate, wrap them well and
if possible keep them near the heat source for quick reheating when it's
time to serve. Have a good Memorial Day barbeque!

Jill

"Reg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dirty Harry said:

Hi all. I'm thinking of cooking a huge batch of ribs up and I like to

know

Quoted message said:

Quoted message said:

how I can keep them warm and ready to eat to up 3 or 4 hours later. Is

it

Quoted message said:

Quoted message said:

safe to keep meat warm that long? What kind of temps should I be

looking

Quoted message said:

Quoted message said:

for? Thanks guys & gals.

Wrap them in heavy duty foil right out of the smoker (apply
finishing sauce here, optionally), wrap them in towels and
put them in an insulated cooler. They'll still be above
140 F 4 hours later. I've had it go 6 hours easily.

Depending on what a "huge" batch is, you might not
have enough cooler space. You can keep them foiled in
a warm oven for up to 4 hours.

--
Reg

Absolutely good advice! I concur. It's amazing how long they stay warm.

kili

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dirty Harry said:

Hi all. I'm thinking of cooking a huge batch of ribs up and I like
to know how I can keep them warm and ready to eat to up 3 or 4 hours
later. Is it safe to keep meat warm that long? What kind of temps
should I be looking for? Thanks guys & gals.

Much ado about nothing. Wrap them in foil and keep them warm and

everything

Quoted message said:

should be just fine.

I really hate the scaremongers who say you will die (or kill your guests)
because something wasn't refrigerated. What do you think our ancestors

did,

Quoted message said:

put grilled ribs on ice? Don't think so 🙂 At any rate, wrap them well

and

Quoted message said:

if possible keep them near the heat source for quick reheating when it's
time to serve. Have a good Memorial Day barbeque!

Jill

You're so right, Jill. When I pack a lunch for my husband to take to work,
as a carpenter, do you think he has a fridge or a microwave? Nope, he
places the food on his dashboard and uses the good ole sun to heat it up.
He never gets sick.

kili

kilikini said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dirty Harry said:

Hi all. I'm thinking of cooking a huge batch of ribs up and I like
to know how I can keep them warm and ready to eat to up 3 or 4 hours
later. Is it safe to keep meat warm that long? What kind of temps
should I be looking for? Thanks guys & gals.

Much ado about nothing. Wrap them in foil and keep them warm and
everything should be just fine.

I really hate the scaremongers who say you will die (or kill your
guests) because something wasn't refrigerated. What do you think
our ancestors did, put grilled ribs on ice? Don't think so 🙂 At
any rate, wrap them well and if possible keep them near the heat
source for quick reheating when it's time to serve. Have a good
Memorial Day barbeque!

Jill

You're so right, Jill. When I pack a lunch for my husband to take to
work, as a carpenter, do you think he has a fridge or a microwave?
Nope, he places the food on his dashboard and uses the good ole sun
to heat it up. He never gets sick.

kili

I remember years ago discussing lunch-time with a co-worker. Her family
were all farmers. Her grandmother would start cooking lunch right after
breakfast. By 10:00 there was fried chicken, mashed potatoes, gravy, corn,
green beans all ready. It wasn't refrigerated. Just before they arrived
she'd reheat it in the oven, then set it out on the table. No one died and
everyone appreciated the food 🙂

Jill

jmcquown said:

I remember years ago discussing lunch-time with a co-worker. Her family
were all farmers. Her grandmother would start cooking lunch right after
breakfast. By 10:00 there was fried chicken, mashed potatoes, gravy, corn,
green beans all ready. It wasn't refrigerated. Just before they arrived
she'd reheat it in the oven, then set it out on the table. No one died and
everyone appreciated the food 🙂

My grandmother came from a line of farmers and that's the way she
described it too. Lunch was the biggest meal of the day and they ate
pie (the meat kind) for breakfast.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf said:

jmcquown said:

I remember years ago discussing lunch-time with a co-worker. Her
family were all farmers. Her grandmother would start cooking lunch
right after breakfast. By 10:00 there was fried chicken, mashed
potatoes, gravy, corn, green beans all ready. It wasn't
refrigerated. Just before they arrived she'd reheat it in the
oven, then set it out on the table. No one died and everyone
appreciated the food 🙂

My grandmother came from a line of farmers and that's the way she
described it too. Lunch was the biggest meal of the day and they ate
pie (the meat kind) for breakfast.

I still subscribe to the "lunch biggest meal of the day" philosophy. Lunch
has always been my largest (read: heaviest) meal of the day. 🙂

Jill

jmcquown said:

Dirty Harry said:

Hi all. I'm thinking of cooking a huge batch of ribs up and I like
to know how I can keep them warm and ready to eat to up 3 or 4 hours
later. Is it safe to keep meat warm that long? What kind of temps
should I be looking for? Thanks guys & gals.

Much ado about nothing. Wrap them in foil and keep them warm and everything
should be just fine.

I really hate the scaremongers who say you will die (or kill your guests)
because something wasn't refrigerated. What do you think our ancestors did,
put grilled ribs on ice? Don't think so 🙂 At any rate, wrap them well and
if possible keep them near the heat source for quick reheating when it's
time to serve. Have a good Memorial Day barbeque!

He's asking in the context of opening a rib stand. Did you miss
that?

This means he'll have to understand and comply with local health
codes that have specific limitations on holding times and temps.

I suppose you could make the case that these laws are written
by "scaremongers". It's a moot point, though.

--
Reg

"Reg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jmcquown said:

Dirty Harry said:

Hi all. I'm thinking of cooking a huge batch of ribs up and I like
to know how I can keep them warm and ready to eat to up 3 or 4 hours
later. Is it safe to keep meat warm that long? What kind of temps
should I be looking for? Thanks guys & gals.

Much ado about nothing. Wrap them in foil and keep them warm and

everything

Quoted message said:

Quoted message said:

should be just fine.

I really hate the scaremongers who say you will die (or kill your

guests)

Quoted message said:

Quoted message said:

because something wasn't refrigerated. What do you think our ancestors

did,

Quoted message said:

Quoted message said:

put grilled ribs on ice? Don't think so 🙂 At any rate, wrap them well

and

Quoted message said:

Quoted message said:

if possible keep them near the heat source for quick reheating when it's
time to serve. Have a good Memorial Day barbeque!

He's asking in the context of opening a rib stand. Did you miss
that?

This means he'll have to understand and comply with local health
codes that have specific limitations on holding times and temps.

I suppose you could make the case that these laws are written
by "scaremongers". It's a moot point, though.

--
Reg

Yea thats right. I have to take a health food stafety course and will have
to have everything inspected to get the go ahead. Hoping to try it out at
the end of June at a 10 day art festival.

Dirty Harry said:

"Reg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jmcquown said:

Much ado about nothing. Wrap them in foil and keep them warm and everything
should be just fine.

I really hate the scaremongers who say you will die (or kill your guests)
because something wasn't refrigerated. What do you think our ancestors did,
put grilled ribs on ice? Don't think so 🙂 At any rate, wrap them well and
if possible keep them near the heat source for quick reheating when it's
time to serve. Have a good Memorial Day barbeque!

He's asking in the context of opening a rib stand. Did you miss
that?

This means he'll have to understand and comply with local health
codes that have specific limitations on holding times and temps.

I suppose you could make the case that these laws are written
by "scaremongers". It's a moot point, though.

--
Reg

Yea thats right. I have to take a health food stafety course and will have
to have everything inspected to get the go ahead. Hoping to try it out at
the end of June at a 10 day art festival.

Yeah well, that's Jill for you. Full of sound and fury,
signifying...

Good luck with your new venture. Speak up if you have any
more thoughts on the project. I have some experience
with concessions but it varies by locale. In my area the
inspectors even measure the temp of the cream you serve
with the coffee.

And don't forget about ol' Dave Bugg in the afb group. He
might have some good advice. He's got a resto and he's a
rib master. There's also Bob Pastorio, but I haven't seen
him around in awhile.

Let us know how things turn out.

--
Reg

Reg said:

And don't forget about ol' Dave Bugg in the afb group. He
might have some good advice. He's got a resto and he's a
rib master.

Thanks for the compliment, Reg, but I've unsubscribed to AFB. It's become
too much like RFC; which is fine for RFC, but it is NOT fine for a NG that
purports to be about a specialized cuisine. I've had my tail chewed for the
last time on afb for trying to insist upon a minimum standard for what
constitutes bbq vs other forms of outdoor (and even indoor) cookery. Imagine
that, being snarked at for wanting to keep some sort of authenticity present
in a BBQ NG. At least here on RFC I can relax and not have to worry about
ANY bbq standard. :-)

At any rate I can be reached here, should Harry have any questions that he
thinks I can help with.
--
Dave
www.davebbq.com

Dave Bugg said:

Reg said:

And don't forget about ol' Dave Bugg in the afb group. He
might have some good advice. He's got a resto and he's a
rib master.

Thanks for the compliment, Reg, but I've unsubscribed to AFB. It's become
too much like RFC; which is fine for RFC, but it is NOT fine for a NG that
purports to be about a specialized cuisine. I've had my tail chewed for the
last time on afb for trying to insist upon a minimum standard for what
constitutes bbq vs other forms of outdoor (and even indoor) cookery. Imagine
that, being snarked at for wanting to keep some sort of authenticity present
in a BBQ NG. At least here on RFC I can relax and not have to worry about
ANY bbq standard. :-)

At any rate I can be reached here, should Harry have any questions that he
thinks I can help with.

I'm sorry to hear that about afb, Dave. I think I remember the
exchange you're referring to and I can only say: consider the
source. We're talking someone who randomly threatens strangers
with firearms. For no discernible reason.

Actually now that I see it in black and white, I can understand
why that group might not seem quite so attractive anymore 🙂

In any case, I'm glad we'll still see you in rfc. You've got
real expertise and you've been quite a resource over the years.
Please do stick around.

--
Reg

Dave Bugg said:

At least here on RFC I can relax and not have to worry about
ANY bbq standard. :-)

Just Authentic Crock Pot BBQ's.

-sw

Steve Wertz said:

Just Authentic Crock Pot BBQ's.

Amen!

--
Dave
www.davebbq.com

"Dave Bugg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Reg said:

And don't forget about ol' Dave Bugg in the afb group. He
might have some good advice. He's got a resto and he's a
rib master.

Thanks for the compliment, Reg, but I've unsubscribed to AFB. It's become
too much like RFC; which is fine for RFC, but it is NOT fine for a NG that
purports to be about a specialized cuisine. I've had my tail chewed for

the

Quoted message said:

last time on afb for trying to insist upon a minimum standard for what
constitutes bbq vs other forms of outdoor (and even indoor) cookery.

Imagine

Quoted message said:

that, being snarked at for wanting to keep some sort of authenticity

present

Quoted message said:

in a BBQ NG. At least here on RFC I can relax and not have to worry about
ANY bbq standard. :-)

At any rate I can be reached here, should Harry have any questions that he
thinks I can help with.
--
Dave
www.davebbq.com

Hey Dave! I remeber you from the AFB about 2 years ago, you had some great
advice for me back then. I lost interest in the group after that too.
Maybe you remember me, I had a clay pot smoker back then lol. You were just
getting your restraunted started up, glad to hear it's going good!!! I've
always dreamed of doing what you did, maybe some big ribs sales will help
out! I have 13 days to sell them at this festival comming at the end of
june. Have 3 days of commercial kitchen space to prep the food. Going to
do spares on cherry with a sweet brown sugar/red vine vin. sause. Any ideas
on how to portion them out? by wieght, # of ribs, by the rack?? I'm sure
i'll have a lot of questions for ya as time goes by if you're willing :-D
Thanks!