FTC question (copied from other site)

[USAF - AMMO]

Hello all! Well my big move to Italy is over and I am all set up. I was a little worried how the Italian Bombola would burn in the SRG, I round of wings and one round of ribs and I am happy to say all work very very well.

I was so impressed with the TRU-Infrared with the SRG, I just bought a TRU-Infrared grill. so far only steak, not sure I noticed much of a difference from my other gas grill, but believe you me, I will be trying it out and testing my limits!

I have a quick question for everyone. I will be hosting a rather large party next weekend and will start off by smoking a 10lb Boston but. I have used the TFC technique before to keep it hot and juicy, my question is how long can I keep it in the cooler? Once it is in the cooler I will be smoking 2 racks of ribs (usually take me an hour). Has anyone TFC ribs? maybe letting me smoke two more racks???

As always, thanks in advance and it is nice to be back!

[smokeasaurus]

I have kept pork butts resting in foil and a blankie for 2-3 hours with no problems................

[TentHunteR]

Yep, like smoke. I've kept them that long with no problems. It should hold in a cooler for up to 4 hours with no trouble.  But keep the lid on tight!

FTC - the poor man's Cambro! 

[TMB]

Never used a cooler but I do have a Cambro food holder and I have kept them for 10 hrs and they were still above 155 temp when pulled.  I would think 3 to 4 hrs as long as you keep the lid down and use a good cooler

[teesquare]

I have even wrapped them with extra towels - and stuffed them in a microwave oven. Also have used a 5 gal. bucket  - same thing - multiple towel wrap around meat and put it in a warm place. Keeps for hours...

[muebe]

You can also incorporate a heating blanket to keep them warm for longer.

[sliding_billy]

Have kept a brisket for 5 hours though I do not recommend that long.  It was still properly heated when it came out, but it was the principal of it for me.  I like about 2 hours (especially for butts).  The FTC is a rest period as well as keeping temp.

[USAF - AMMO]

Roger that!! I think two hours will be perfect? Anyone use this with ribs?

[Jables]

Works fine for ribs, just touch em up with sauce at the end on the grill.

[Hub]

Roger that!! I think two hours will be perfect? Anyone use this with ribs?

If you are at all sensitive about overdone (mushy) ribs you want to approach this carefully.  Ribs right out of the smoker, if FTC'd, will continue to cook a bit.  Ribs don't hold well after cooking which is why most restaurants promote "fall off the bone" since that's what happens if you hold ribs at serving temperatures.

I try not to hold ribs before serving, but if I have to I let them cool to just above room temperature then refrigerate them.  A rack will reheat at 325 in about 20-25 minutes without overcooking.

Hub

[USAF - AMMO]

Good to know, i hate fall off the bone ribs! Has to be a little pull.

[TMB]

Good to know, i hate fall off the bone ribs! Has to be a little pull.

  Kimmie likes them burnt on the bone 

[Hub]

Good to know, i hate fall off the bone ribs! Has to be a little pull.

  Kimmie likes them burnt on the bone 

Then Kimmie would have loved some I "cooked" a while back.  Put them on and got distracted (sometimes that's called a "senior moment" around my house).  Later that evening I remembered them.  They were a gorgeous shiny black and it sort of looked like an explosion occurred in my smoker.  I think everyone who cooks outdoors has had this happen at some time or another (or will) and it makes you very thankful that Dominos delivers 

Hub