foil my rib roast while it's resting or not?

MIKEMAC · 12-28-2011, 11:51 AM

Should I foil it or let it sit?

deguerre · 12-28-2011, 11:56 AM

It depends. I do foil mine but I pull it a few degrees early because I know the IT will continue to climb a bit while resting. I let it sit in a roasting pan with a foil tent that doesn't touch the crust. It allows me to tend to other side dishes so everything will be ready at the same time.

bigabyte · 12-28-2011, 12:09 PM

I usually foil since it can rest a bit longer that way, and evens out the meat a bit while the temp climbs a bit more while it rests. The main reason I do it though, is that I think wrapping it in foil allows the juices that come out as it rests a better chance of being re-absorbed (just my opinion) before serving. Whatever juices are left in the foil I use for Au-Jus.

Dave Russell · 12-28-2011, 04:33 PM

Wrapping in foil will continue cooking, even more so if you cooked at HH or did a reverse sear. If you want to simply rest the roast though, do no more than tent with foil to keep it warm.

landarc · 12-28-2011, 05:03 PM

I tent with foil, allow for 3 to 4 degrees of additional temperature during rest. I try to rest no more than 15 minutes for under 5 pounds, over 5 and I go as much as 30 minutes. Prime or standing rib, cross rib only. Not for things like brisket or chuck.

martyleach · 12-28-2011, 08:49 PM

Quote:

Originally Posted by bigabyte

I usually foil since it can rest a bit longer that way, and evens out the meat a bit while the temp climbs a bit more while it rests. The main reason I do it though, is that I think wrapping it in foil allows the juices that come out as it rests a better chance of being re-absorbed (just my opinion) before serving. Whatever juices are left in the foil I use for Au-Jus.

Chris, I am with you here. I foil when I pull and put in a Cambro/cooler wrapped in towels. I never know exactly when I am going to serve since this is usually a family/holiday cook with many variables. On Christmas, I went an amazing 3 hours in the Cambro and it still came out great. The au jus was fabulous coming out of the foil.

12-28-2011, 11:51 AM	#1
MIKEMAC Knows what a fatty is. Join Date: 11-03-11 Location: Fairview, Tn	foil my rib roast while it's resting or not? Should I foil it or let it sit? __________________ Just trying to make good food for my family with a Masterbuilt 30" electric smoker

12-28-2011, 11:56 AM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	It depends. I do foil mine but I pull it a few degrees early because I know the IT will continue to climb a bit while resting. I let it sit in a roasting pan with a foil tent that doesn't touch the crust. It allows me to tend to other side dishes so everything will be ready at the same time. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

12-28-2011, 12:09 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I usually foil since it can rest a bit longer that way, and evens out the meat a bit while the temp climbs a bit more while it rests. The main reason I do it though, is that I think wrapping it in foil allows the juices that come out as it rests a better chance of being re-absorbed (just my opinion) before serving. Whatever juices are left in the foil I use for Au-Jus. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

12-28-2011, 04:33 PM	#4
Dave Russell is One Chatty Farker Join Date: 01-06-10 Location: Lebanon, Tennessee	Wrapping in foil will continue cooking, even more so if you cooked at HH or did a reverse sear. If you want to simply rest the roast though, do no more than tent with foil to keep it warm. __________________ If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!

12-28-2011, 05:03 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I tent with foil, allow for 3 to 4 degrees of additional temperature during rest. I try to rest no more than 15 minutes for under 5 pounds, over 5 and I go as much as 30 minutes. Prime or standing rib, cross rib only. Not for things like brisket or chuck. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]