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  • best way to keep ribs and chicken overnight

    I have a question about ribs and chicken and food safety. I am smoking 12 to 15 racks of ribs and 6 whole chickens this Sunday for Monday lunch at work. I have 2 choices as to keeping them safe and out of the danger zone between Sunday evening and Monday morning. I know I have 2 choices, I can keep them hotter than 140 or I can keep them cooler than 40. I dont want to ice them and then have to reheat them, because it involves bringing my smokers to work and basically reheating everything and thats not exactly good eats IMO . My question is if I pull the ribs and chicken off at, lets say 11:00 sunday night, foil and towel wrap them, and put them in a five day cooler, will they maintain sufficient temps to stay out of the danger zone until 11:00 the next day? I have previously done this with butts, with a remote probe thermometer in to keep an eye on them, and they held temps fine (upwards of 160 when I pulled them out 10 hours later). A 10 pound butt has a much larger thermal mass than a slab of ribs or a spatchcocked chicken, however.
    Has anyone done this, and if so, what were your results? if I cant do it this way, I am looking at just staying up all night and smoking them then to be ready by the morning or getting up REALLY early(not a morning person) to start them.

    Any input would be appreciated.
    Avid Meatatarian
    Remember, it's not just a choice, its a lifestyle!

  • #2
    Hot bricks, man :{) Sounds like a feast!
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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    • #3
      But the BEST way would be the early AM smoke. Sometimes we must suffer for Q.
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        Originally posted by Richtee View Post
        But the BEST way would be the early AM smoke. Sometimes we must suffer for Q.
        There's you answer, In my opinion. All the best...
        ---------------------------------------------------
        I plan ahead, that way I don't do anything right now.
        ---------------------------------------------------
        KCBS CBJ

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        • #5
          Ditto what they said...Only way you can ensure it
          __________________________

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          • #6
            you know I looked at the title to this thread and my first thought was: eat them :-)
            perfectly safe in your stomach
            Made In England - Fine Tuned By The USA
            Just call me 'One Grind'



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            • #7
              Originally posted by curious aardvark View Post
              you know I looked at the title to this thread and my first thought was: eat them :-)
              perfectly safe in your stomach
              15 racks of ribs and 6 chickens?
              Craig
              sigpic

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              • #8
                Ribs and chicken are both best (in my opinion) fresh...as in not coolered and not reheated... If youre trying to impress the folks at work with good Q then youre gonna lose some sleep I guess...
                Craig
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                • #9
                  You don't want to reheat chicken and ribs because its not good eats but you want to serve food thats been steamed for 12 hrs?

                  Ribs can be done easily in 4 hrs and chicken takes 1 so start early in the AM and serve a fresh product!

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                  • #10
                    Quote:
                    Originally Posted by curious aardvark View Post
                    you know I looked at the title to this thread and my first thought was: eat them :-)
                    perfectly safe in your stomach
                    15 racks of ribs and 6 chickens?
                    I'd give a go :-)
                    lol
                    Made In England - Fine Tuned By The USA
                    Just call me 'One Grind'



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                    • #11
                      I ended up just sucking it up this weekend and getting up at 1 AM to start everything. Ribs went on at about 2:30, at 225 degrees. They got pulled off at 5:30 and foiled with some apple juice till about 8 AM. They went straight to the cooler still in the foil and finished them at work from 10:30 to 11:30. 4 of the racks were too tender to cut into individual bones. the rest of them were perfect IMO :) the chicken cooked at 300 until it was 175 internal. It also turned out great!! It fed about 45 people and I ended up with about a half pan of ribs and a half pan of chicken that went to the local womens shelter. all in all, it went really well.
                      Avid Meatatarian
                      Remember, it's not just a choice, its a lifestyle!

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                      • #12
                        Originally posted by Bbq Bubba View Post
                        You don't want to reheat chicken and ribs because its not good eats but you want to serve food thats been steamed for 12 hrs?

                        Ribs can be done easily in 4 hrs and chicken takes 1 so start early in the AM and serve a fresh product!
                        How are you doing your ribs in 4 hours? I've done baby backs in that time, but Ive never had spare ribs get done and not burn the rub and still stay tender/ not dried out in that short of a time. my chicken generally takes more than an hour as well. more like 2 1/2 or 3. What temps are you using?
                        Avid Meatatarian
                        Remember, it's not just a choice, its a lifestyle!

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                        • #13
                          Originally posted by Bbq Bubba View Post
                          You don't want to reheat chicken and ribs because its not good eats but you want to serve food thats been steamed for 12 hrs?

                          Ribs can be done easily in 4 hrs and chicken takes 1 so start early in the AM and serve a fresh product!
                          Originally posted by hammerpb View Post
                          How are you doing your ribs in 4 hours? I've done baby backs in that time, but Ive never had spare ribs get done and not burn the rub and still stay tender/ not dried out in that short of a time. my chicken generally takes more than an hour as well. more like 2 1/2 or 3. What temps are you using?


                          Bubba's secret is he boils them in liquid smoke..
                          Ken


                          I Should Have Been Rich Instead Of Being So Good Looking

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                          • #14
                            Originally posted by Texas-Hunter View Post
                            Bubba's secret is he boils them in liquid smoke..
                            I think I just threw up in my mouth a little bit. I just pictured a vat of black bubbling goo with a slab of ribs poking out.
                            Avid Meatatarian
                            Remember, it's not just a choice, its a lifestyle!

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                            • #15
                              Originally posted by hammerpb View Post
                              It fed about 45 people and I ended up with about a half pan of ribs and a half pan of chicken that went to the local womens shelter. all in all, it went really well.
                              BRAVO! You did it right all the way around! Nice to see the donation... that's buddy!
                              In God I trust- All others pay cash...
                              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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