Cool Down Time

Discussion in 'Pork' started by mls, Jul 15, 2007.

  1. mls

    mls Fire Starter

    I've got my first 2 slabs on the GOSM now and I'm 2 hrs into my 3-2-1. Here's the question. When finished, how long should they cool before eating and should I turn the smoker off (propane) and let them cool in there, wrap them up and put them in the fridge, or wrap them and just leave on the counter. I've read about waiting for the juices to redistruibute but don't know how long it might take. Thanks.

    Mike S.
  2. short one

    short one Smoking Fanatic OTBS Member

    MLS, as you know the 3-2-1 is just a guideline. As for the cool down, when you finish the 2, and you put them back on for the firm up and glaze part, they will be ready to eat when you remove from the smoker, or as soon as they are cool enough to eat with out getting burnt. I would recomend that you let them sit for a few minute off the heat to help in the slicing.
  3. flash

    flash Smoking Guru OTBS Member

    Long enough for me to slice them up with a knife [​IMG]

    If I wait too long my wife will have already eaten them. [​IMG]
  4. deejaydebi

    deejaydebi Smoking Guru

    When there done turn off the smoker - no sense wasting fuel!

    With ribs you can eat them when there done. It never hurts to wait a few minutes though it always makes it juicer.

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