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Cool Down Time

post #1 of 4
Thread 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.
post #2 of 4
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.
post #3 of 4
Long enough for me to slice them up with a knife icon_smile.gif

If I wait too long my wife will have already eaten them. icon_sad.gif
post #4 of 4
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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