British BBQ Society Forums

I'm used to holding pork butts for 2 - 3 hours but have never tried holding ribs. I'm going to be doing some cooking for a local bonfire do and wanted to get as much as possible done ahead of time, that is to say the majority of the cook to be finished up to a couple of hours before eating. I'd like to add ribs to the menu but don't have any experience of holding them. I will have the use of a catermax.

I've never held ribs, but I have cooked them up to the glazing stage then they're reheated by the glazing process.

Holding ribs is fine as long as you aren't trying to hold them for too long and as long as they're meaty. If there isn't enough meat on them they'll go cold very quickly as there isn't enough mass.

I'm not sure what else you'll be holding in the Catermax, if you've got some pork butt's or brisket that will be good as they'll help keep it hot in there but i'd also recomend warming the Catermax before putting anything in it by placing a gastro tray full of hot water in it for 15 minutes before any food goes in there.

With the ribs if you then put them back onto a bbq for 10-15 minutes to set a glaze this will also put some heat back into them.

Cheers gents