To answers matts question. If I knew I was going to be done way to early, lets say an hour. I would let the ribs sit out, not in a cooler. I would time it so I still had 1 hour to put the ribs back on the smoker and let them get hot and set the glaze. Thats what I would do. I would not cooler. JMO
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Jacked UP BBQ vending
Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ
Fec 750
Fec 100
Large Spicewine
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