Short ribs - FTC

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I will be making short ribs again soon. Not putting off making brisket, but it is food for only 4 people.

Now, I think I have to make lunch that day. Given my last rack of 2 kg (4.4lb) took about ten hours, it means I have to get up in the middle of the night.

No need to convince me to try it otherwise, I love getting up, having a beer and crawling back in bed smelling like smoke and meat
:)
.

However, can I also keep the ribs warm FTC just like I would brisket or pulled pork? Common logic dictates 'yes', but I wanted to know if there is anything particular to take into account.

Thanks!
 
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