Resting ?

stevetheteacher

Meat Mopper

Original poster

May 29, 2015

269

18

Pennsauken, NJ

• 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?

Thanks!!!

Steve

 

tropics

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 25, 2014

14,735

6,480

Attleboro,Ma

• May 30, 2015

• #2

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.

 

cliffcarter

Master of the Pit

OTBS Member

Feb 28, 2010

2,277

258

Old Town, Maine

• May 30, 2015

• #3

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.