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Re: Sunday smoke (ribs) [Re: GUNNLEG] #8212889 09/10/24 12:09 PM 09/10/24 12:09 PM
Joined: Jan 2022 Posts: 2,003 Eastern W by God V Crowfoot trapper
Crowfoot trapper Joined: Jan 2022 Posts: 2,003 Eastern W by God V	Originally Posted by GUNNLEG Pull it and tent it with foil. Open enough to let steam escape so that you don't ruin your crust or bark, and it stops cooking, but secure enough to keep it warm. I give everything 10-15 min (pork, chicken, beef) and don't see ANY issues with anything being dry or cold. IMO, ribs are probably the one meat that resting doesn't do but so much for you. Good ! Then I recon I didn't miss much. I just did some back ribs and the first rest they got was inside ah MY ribs Thanks GUN !

Re: Sunday smoke (ribs) [Re: GUNNLEG] #8212972 09/10/24 03:05 PM 09/10/24 03:05 PM
Joined: Mar 2013 Posts: 912 IL H houndone trapper
houndone trapper H Joined: Mar 2013 Posts: 912 IL	Pork butts,brisket bigger pieces of meat need more resting time to get juices to get drawn back in.ive put butts briskets wrapped in a towel and placed in a cooler for 3 or 4 hours and there still hot enough to serve.

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