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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 11-05-2013, 02:37 PM   #1
McEvoy AZ
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Default Holding Ribs

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?
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Unread 11-05-2013, 05:19 PM   #2
Big Country BBQ
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After we set our sauce we put them in the cambro for up to 1 1/2 hr -2 hr before we build the box we will spray with AJ and had good results
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Unread 11-06-2013, 04:52 AM   #3
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For us... we pretty much slice, box and turn in. Ribs are a narrow window...for us.
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Unread 11-06-2013, 09:42 AM   #4
Cast Iron Chef
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Depends on how fast they get done. I try not to hold them but if I'm done too early then I will.
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Unread 11-06-2013, 10:48 AM   #5
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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.
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Unread 11-06-2013, 02:13 PM   #6
bruno994
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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...
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Unread 11-06-2013, 05:08 PM   #7
musicmanryann
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There are plenty of good rib cooks on either side of this coin.

We do not hold our ribs. Straight from cooker to cutting board after some rest.
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Unread 11-11-2013, 01:43 PM   #8
dano
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Our timing is pretty close..usually at the most we have had to pan and foil for 30 minutes....
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