Greetings C.S. friends,
This Saturday I'm doing 2 full racks of spares. I'm going to try bembring's method of a 225º cook for 6 - 6 1/2 hours.
So here's the question---when the ribs are cooked, would they benefit from being wrapped in foil, and then allowed to sit a while in some sort of insulated container?
I've read posts where folks have done this with various meats, but I don't really know if it's because the meats were done before people were ready to eat---or---could it be that something happens during the foil wrapped sit, that might make meat more moist and tender.
I would really appreciate some of your thoughts.
Have a great weekend all,
Jeff
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