watertowerbbq
is Blowin Smoke!
- Joined
- Nov 7, 2007
- Location
- Ankeny, IA
Has anyone ever cooked their ribs and held them in a cooler for say 30 - 60 minutes before turn-ins? If so, did you like the results?
I've been trying to be more consistent with my rib cooks and what I'm finding is that in some cases the final product might need an additional 15 - 30 minutes (estimated time of course). I'm sure some of the inconsistency is different cuts of meat (not spares vs baby backs, just different pigs), different daily temps and of course my cooking ability. :-D I'm using a guru and that has eliminated some of the variables.
My only solution seems to provide myself some time cushion and if I do that, I run the risk of having the ribs done earlier than I really want.
Any help or other suggestions would be appreciated. Thanks.
I've been trying to be more consistent with my rib cooks and what I'm finding is that in some cases the final product might need an additional 15 - 30 minutes (estimated time of course). I'm sure some of the inconsistency is different cuts of meat (not spares vs baby backs, just different pigs), different daily temps and of course my cooking ability. :-D I'm using a guru and that has eliminated some of the variables.
My only solution seems to provide myself some time cushion and if I do that, I run the risk of having the ribs done earlier than I really want.
Any help or other suggestions would be appreciated. Thanks.