Smoke it today, serve it tomorrow?

Discussion in 'Pork' started by randya, Nov 21, 2012.

  1. randya

    randya Meat Mopper SMF Premier Member

    Is there a safe way to keep butts and ribs warm overnight after smoking them to keep from having to put in the refrigerator and heating the next day?

    Thanks, Randya
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    randya, morning......  Not that I know of or would be willing to try.....   Dave
  3. randya

    randya Meat Mopper SMF Premier Member

    You are right,, after rethinking it... don't like the after thought either.... I just going to keep what I been doing... heat it up slow.....

  4. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    As long as you keep the product over 140 degrees IT, you can hold things as long as you need to.

    Where I have an issue with that is quality of the product. Over time you loose color,ntexture and even taste will change....

    Butts: this is what I do....
    I will start my smokes later in the day so that at around 11 pm I remove from the smoker and place in a pan with some liquid. I then wrap with plastic then foil and place in my oven set at 190 degrees. This way they will finish cooking to the pulling temp while I sleep. Then in the morning I either pack up to relocate or I pull what I need and serve. If it is going to be a longer time then that, I do not pull the pork till just before service.

    Ribs: this is what I do........

    Assuming SL or spare ribs... I do the first two steps then chill and finish the third step to reheat. The problem you will have with ribs and holding is them and they get too tender that they will fall of the bone and become hard to handle. At a family gathering we have to cook 60 racks of ribs on 1 smoker. They do the first step and then basted with a sauce and wrapped with foil and into a cooler to hold. They are smoking hot hours later. We then just finish on a grill to set the sauce.

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