Question about Smoked rib hold times

Discussion in 'Professional Chefs' started by lancegammill, May 30, 2011.

  1. lancegammill


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    Professional Chef
    I wanted to get some ideas. I recently took over as kitchen manager of a large sports bar. One of the items on the menu is smoked BBQ ribs. Right off the smoker they are amazing. But after a day or two they become tuff and are just not the product I'd like to sell. Is there a way to make these things last alittle longer without cooking ribs every day of the week?