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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 07-24-2013, 12:55 PM   #1
Wager
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Default rest time for ribs....

ok guys. after reading through the brisket thread it got me wondering about the smaller meats, ribs in particular. how long do you guys typically rest your ribs? I really don't rest for more than 10 minutes but my tenderness scores seem to be kind of up and down and I was wondering if you guys felt a longer rest for the ribs would even that out a little.
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Unread 07-24-2013, 01:05 PM   #2
Lake Dogs
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I intentionally slightly over-cook mine, with as close to zero rest time as possible, I'm opening them up, slicing, a quick taste to make sure they're not skunky, put in the box and RUN RUN RUN....
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Unread 07-24-2013, 01:15 PM   #3
bruno994
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Quote:
Originally Posted by Lake Dogs View Post
I intentionally slightly over-cook mine, with as close to zero rest time as possible, I'm opening them up, slicing, a quick taste to make sure they're not skunky, put in the box and RUN RUN RUN....
Same procedure here...mine come off with enough time to slice, test and turn in.
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Unread 07-24-2013, 01:18 PM   #4
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Me 3
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Unread 07-24-2013, 01:30 PM   #5
Q-Dat
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Unless I'm behind schedule in getting them done, I rest them for about 10 minutes. If I am runing behind, I crank up the heat and take them off at the absolute last second with no rest time.
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Unread 07-24-2013, 01:40 PM   #6
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My ribs have about a 20 minute window for done time. Sometimes at the beginning of that window and sometimes at the end of the window. I add a 10 minute safety time to it. So 30 minutes to 10 minutes sitting depending on when done. Keith
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Unread 07-24-2013, 02:37 PM   #7
DMDon
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No rest time for us. Glaze, pull, slice, have Bob test taste and burn his mouth, box and turn it. I want them as warm as possible when judged.
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Unread 07-24-2013, 02:39 PM   #8
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When I competed, there was very little rest time. Really just enough time to glaze and box.
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Unread 07-24-2013, 03:09 PM   #9
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I like a 1 hour rest then sauce and RUN!
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Unread 07-24-2013, 06:08 PM   #10
Bentley
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I guess sauce time would be my rest time. No rest out of the pit, unless they were just done early.
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Unread 07-24-2013, 06:38 PM   #11
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90 Minutes, And NOT In A Cambro
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