Originally Posted by Vision
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
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle