To rest ribs after smoking or not

[Odysseus]

I know lots of people wrap their brisket and pork shoulders in foil and towels and place them in a cooler to rest for a couple hours after hitting their temperature. I've read that some people also do this to their ribs. Is it absolutely necessary to do this to get really tender meat? Does doing this come at the cost of having a mushy/less crisp bark? Because I live for the bark.

 

[BigW.]

I rest long enough to get kids to the table and bones cool enough to handle.

 

[chilerelleno]

I rest long enough to get kids to the table and bones cool enough to handle.

This ∆∆∆

 

[krj]

Yea ribs really don't need more that 5-10 minutes and that's really just to cool off enough to handle them. If you want FOTB wrapping helps promote that, and can speed up the cooking process. Check out the 3-2-1 or 2-2-1 method and try both to see what you like. Or go unwrapped, I've seen more posts about guys gong back to unwrapped ribs. Both methods have their merits, and both produce good results.

 

[Hawging It]

They rest about 2 minutes. That is about how long it takes me from the smoker to the cutting board. I see zero need to rest them. Just my take. Some may disagree.

 

[zwiller]

Rest/wrapping is not necessary and it does have a negative affect of bark. Ribs MUST be grilled after smoking here. I smoke one day and later grill, sear, sauce, and serve another.

 

[tx smoker]

I wrapped ribs and put them in a cooler once and will never do it again. Not only did I lose the bark, they had almost "melted" and you couldn't even pick one up. They turned out more like pulled pork versus ribs.

Robert

 

[krj]

I wrapped ribs and put them in a cooler once and will never do it again. Not only did I lose the bark, they had almost "melted" and you couldn't even pick one up. They turned out more like pulled pork versus ribs.

Robert

Those are best for rib sandwiches.

 

[minden man]

Nowadays, I dry rub when the ribs come off of the heat. I don't wrap any more as I like the crispness/bark to still be there.

 

[BuckeyeSteve]

I smoke mine at 225 deg for 2 1/2 hours, wrap them in foil with a little bit of apple juice for 2 hours. Then I sauce them and finish them on the grill.

 

[noboundaries]

Out of habit I cover with foil and let rest until ready to eat, but not out of any concern for juices getting redistributed. Could be a few minutes to a hour, rarely longer. I don't hot box anything any longer.

 

[phatbac]

I cover and let cool 20-30 minutes hen slice into smaller portions. individual ones for crowds twos and fews for family.
then when its cooled down, refrigerate until time to serve or eat right then!

Happy Smoking,
phatbac (Aaron)

 

[gmc2003]

The wrapping and resting of brisket and butt is only really needed if you finish ahead of schedule. If you get lucky and time it correctly you only need to let them rest a short time before slicing/pulling. Just enough to redistribute the juices and can be handled easily. Ribs should be served as soon as you can handle them. I usually cut them up as soon as they hit the cutting board and all the sides are done.

Chris