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Posted: 11/1/2023 1:33:55 PM EDT
Have some ribs seasoned, and the egg warming up. Planning on doing 2-2-1 at 225.
I want to say that last week I read that some of the people know actually know what they are doing actually rest ribs after wrapping and before basting with sauce. Have any of you done that and how much of a difference does it make? Thank you! |
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Posted: 11/1/2023 1:36:27 PM EDT
[#1]
I've never rested ribs.
I tend to start eating them before they come off the smoker. |
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Posted: 11/1/2023 1:49:45 PM EDT
[#2]
Quote HistoryOriginally Posted By Ohiogators: I've never rested ribs. I tend to start eating them before they come off the smoker. No kidding. I have to throw some treats on to nibble. I have done the wrap/rest thing, and mine got very tender. 45 minutes seems like the right time. |
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Posted: 11/1/2023 2:08:54 PM EDT
[#3]
Quote HistoryOriginally Posted By DVCER: No kidding. I have to throw some treats on to nibble. I have done the wrap/rest thing, and mine got very tender. 45 minutes seems like the right time. Quote HistoryOriginally Posted By DVCER: Originally Posted By Ohiogators: I've never rested ribs. I tend to start eating them before they come off the smoker. No kidding. I have to throw some treats on to nibble. I have done the wrap/rest thing, and mine got very tender. 45 minutes seems like the right time. Was planning on only wrapping for about 45-50 min and not a full hour. I have had times where I have had them falling off the bone comming off the grill, not a fan of that. They taste fine, but it defeats the purpose of the rib. |
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Posted: 11/1/2023 2:16:43 PM EDT
[#4]
Originally Posted By Shinji_Ikari: Have some ribs seasoned, and the egg warming up. Planning on doing 2-2-1 at 225. I want to say that last week I read that some of the people know actually know what they are doing actually rest ribs after wrapping and before basting with sauce. Have any of you done that and how much of a difference does it make? Thank you! I believe that you do not need to rest ribs before you sauce/eat them. Once they are at your desired temp, you should be good to go. If I do sauce my ribs (unwrapped) I will throw it on the last 20 minutes of my cook to get it nice and tacky. |
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Posted: 11/1/2023 2:18:57 PM EDT
[#5]
Quote HistoryOriginally Posted By Sak_253: I believe that you do not need to rest ribs before you sauce/eat them. Once they are at your desired temp, you should be good to go. If I do sauce my ribs (unwrapped) I will throw it on the last 20 minutes of my cook to get it nice and tacky. That is what I have done in the past. |
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Posted: 11/1/2023 2:33:41 PM EDT
[#6]
Ribs should never rest. Keep them working.
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Posted: 11/1/2023 2:35:58 PM EDT
[#7]
Have you tried to leave them unwrapped the whole time? It takes about the same time to cook.
i run mine at 250 for about 7hrs unwrapped and pull them off at 190-195 so it's not too overcooked. you get a nice bite but no pull. |
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Posted: 11/1/2023 4:02:57 PM EDT
[#8]
I only wrap if I am cheating for time. Cutting a rack in half and pouring on honey and brown sugar to both layers in a stack and wrapping is a common competition technique I have seen. I have done it a time or two, also sauced, wrapped, finish, and then 20 minutes unwrapped at higher temp to caramelize sauce.
The only way you can screw them up is if you cook them too long and they fall apart. I still feel shame for the time I let this happen. 
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Posted: 11/1/2023 4:27:55 PM EDT
[#9]
Quote HistoryOriginally Posted By wildearp: I only wrap if I am cheating for time. Cutting a rack in half and pouring on honey and brown sugar to both layers in a stack and wrapping is a common competition technique I have seen. I have done it a time or two, also sauced, wrapped, finish, and then 20 minutes unwrapped at higher temp to caramelize sauce. The only way you can screw them up is if you cook them too long and they fall apart. I still feel shame for the time I let this happen. I cut in half simply because I only have a 'large' egg, if I didnt cut it it may not fit and even if it did the ends would likely be burnt. |
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FL, USA
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Posted: 11/2/2023 9:12:03 AM EDT
[#10]
Quote HistoryOriginally Posted By DVCER: I have done the wrap/rest thing, and mine got very tender. 45 minutes seems like the right time. I see several responses saying they don't rest. Everyone's technique is different, I guess, but that is what works best for me. Smoking is a time intensive technique. Try it both ways and see what works best for you. |
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Posted: 11/2/2023 10:29:13 AM EDT
[#11]
Quote HistoryOriginally Posted By Shinji_Ikari: I cut in half simply because I only have a 'large' egg, if I didnt cut it it may not fit and even if it did the ends would likely be burnt. I recommend studying the Yoder master race thread. 
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Posted: 11/2/2023 10:30:11 AM EDT
[#12]
Quote HistoryOriginally Posted By keith13b: Pretty much anything I smoke gets a 45 min rest.
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FL, USA
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Posted: 11/3/2023 8:46:41 AM EDT
[#13]
Quote HistoryOriginally Posted By wildearp: I rarely have that level of restraint. |
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