Food

PULLED PORK...

I smoke my pork for 12plus hours, my ribs,and my tri tip with my own rub on it . I recently made my own homemade BBQ sauce as well. My only dilemma at this point is on holding my smoked ribs. I want to be able to keep my ribs warm, moist and and ready for the grill..to be sauced and caramelized, ready to go out to the customer. Anyone have any tips or ideas on how to do this?!?

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