Thread: ribs w/o foil
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Old 03-12-2013, 12:06 PM   #16
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

Originally Posted by Vision View Post
But the ribs have already passed the bend test, right? So the hold period it to ensure or inch them that extra amount up to the perfect temp?
The way I see it, the middle has passed at the weakest point. The thicker parts haven't. Also, resting allows the juices to redistribute and 170 degrees prevents them from cooling down or over cooking.
Jim - Another transplanted Texan

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