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BBQ Dinner for a Bid Whist Tournament
Need to know the best way to keep pork ribs and bbq chicken warm without drying out. Will be barbecuing food at my home and transporting to house where the tournament is located. Starts at 4pm and the players eat around 7pm. Should I keep in foil pans and then put in chafing dishes around 6:30? What do you suggest?
Tiffany, not a safe hold unless you put it in roasters at 180. I would wrap butcher-style in foil with sauce on it already. See also the jerk rib recipe on the BBQ and brisket page for some ideas.
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