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McEvoy AZ
11-05-2013, 02:37 PM
Just wondering if anyone is holding ribs in a Cambro? Right now I do not, but I could see a possible advantage of finishing at a consistent time. If you do hold ribs, what advantage do you think it gives you?

Big Country BBQ
11-05-2013, 05:19 PM
After we set our sauce we put them in the cambro for up to 1 1/2 hr -2 hr before we build the box we will spray with AJ and had good results

Crash
11-06-2013, 04:52 AM
For us... we pretty much slice, box and turn in. Ribs are a narrow window...for us.

Cast Iron Chef
11-06-2013, 09:42 AM
Depends on how fast they get done. I try not to hold them but if I'm done too early then I will.

BB-Kuhn
11-06-2013, 10:48 AM
Havent had the need, but am curious as well. Ribs and chicken are pretty dialed in time-wise, but there's always a need for an emergency back up plan someday.

bruno994
11-06-2013, 02:13 PM
Same here on ribs and chicken, strict timeline, from smoker to turn ins, but I have often wondered how maybe a one hour or more rest might help or hinder my product. Seems like a good Winter experiment...

musicmanryann
11-06-2013, 05:08 PM
There are plenty of good rib cooks on either side of this coin.

We do not hold our ribs. Straight from cooker to cutting board after some rest.

dano
11-11-2013, 01:43 PM
Our timing is pretty close..usually at the most we have had to pan and foil for 30 minutes....