Reply to "Amerique warming/resting"

Zimm,you may be trying to cover too many topics,under one post.

For folks cooking a couple slabs of ribs,the concern is usually how to serve them warm.

As mentioned,there is not a prescribed "resting period".

Most folks prefer to serve ribs,as soon after cooking,as possible.

Water steams off the meat,somewhere over 212º,so you don't get a great amount of damage down around 140º-150º,until you eat dinner.

Next hundred products you cook,may vary by cooking temp,serving temp,size of product,fat content,time needed to hold,time needed to serve,labor available,time to prep/pull/slice/chop/plate-serving needs at that time.

What I'm saying is there is no one size fits all in bbq.
×
×
×
×