Cooler time for ribs?

[BrooklynQ]

I know we've discussed this before, but nothings showing up in the search and I'm having a brain fart. But do you rest ribs in a cooler before eating?

I usually cook, foil, cook somemore, unwrap, sauce and cook some more. Eat.

 

[Kevin]

That's what I do BQ. Every time I've tried cooler time, they get "fall off the bone too done". They still taste great, but not what I want.

 

[Sawdustguy]

I cooler them for 3 hours and they come out very moist.

 

[Arlin_MacRae]

No more than an hour for me, Rob, and usually less than that. I don't want to lose the bark I spent the last hour making!

 

[Wildcat]

I always let mine rest in a cooler for one to two hours.

 

[Bigdog]

I never cooler my ribs.

 

[BBQchef33]

only oif i have to. But usually try to time it so theyre ready to eat when they come out of the pit. Cooler time only if i ha ve to hold'em.

 

[The_Kapn]

only oif i have to. But usually try to time it so theyre ready to eat when they come out of the pit. Cooler time only if i ha ve to hold'em.

AMEN :grin:

TIM

 

[rookiedad]

i like to create a bark on ribs also. when done i will take them out, baste them with a light sauce and let them rest for a while while the sauce soaks in. no cooler.
phil

 

[Bigdog]

only oif i have to. But usually try to time it so theyre ready to eat when they come out of the pit. Cooler time only if i ha ve to hold'em.

Are the ribs done yet? :tongue:

 

[MilitantSquatter]

No cooler for me... However, I usually end up putting then back in foil for 5-15 minutes to keep warm as I'm usually trying to coordinate the rest of a meal at that point (ex. sides to serve, drinks, make sure all the stuff is on the table for everybody etc.)

 

[Bigmista]

No cooler for me either. Don't know why but mine are usually about to fall off the bone when they come out of the foil.

 

[JamesB]

I use the cooler all of the time for big cooks... As each rack is deamed done, I wrap and into the cooler. They are all done by serving time. Take a rack or two out at a time, slice and then into trays. Works for me.

Not too long ago, I cooked 2 cases of spares for the co-workers. Fired up the pit at 11:00pm, trimmed spares on the pit at midnight. Cooked all night (spares usually take about 7 or so hours for me), wraped each rack in foil as they came off the pit and then into a large cooler with the entire mass wraped in bath towels and took them to work. They were still piping hot and very good at lunch time... tender, moist and not mushy at all...

To each his own...

James.

 

[kcquer]

Unless holding is a necessity, I never cooler ribs. On the FE I don't wrap them at all either, just no need.

 

[ggeilman]

I don't cooler ribs either, although I generally freeze them for later.