Holding Ribs

[McEvoy AZ]

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?

 

[Big Country BBQ]

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

 

[Crash]

For us... we pretty much slice, box and turn in. Ribs are a narrow window...for us.

 

[Cast Iron Chef]

Depends on how fast they get done. I try not to hold them but if I'm done too early then I will.

 

[BB-Kuhn]

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.

 

[bruno994]

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...

 

[musicmanryann]

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.

 

[dano]

Our timing is pretty close..usually at the most we have had to pan and foil for 30 minutes....