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?
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.
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...