Resting ?

Discussion in 'General Discussion' started by stevetheteacher, May 30, 2015.

  1. I have heard and read about "resting" the meat. At what point during the 3-2-1 method should I do this and for how long?


  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Steve resting would be after the 1 if you do the 3-2-1. The rest enables the meat, to take juices back in that, would run out if you cut right into it.
  3. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    My ribs "rest" for about 5 minutes or so between the time they come off the pit until I cut them up. Doesn't affect quality of the ribs a bit. YMMV.

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