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Why does nobody mention resting ribs in the cooler longer
I was at a comp in Kansas City last summer and this guy with 20 years experience told me to wrap my ribs and toss them in a dry cooler for 3 hours before serving. He said the carryover heat keeps them hot while the collagen sets up perfect. Has anyone else tried holding ribs that long without them turning to mush?
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davis.ruby2d ago
Holding ribs for 3 hours in a cooler sounds like that guy was either pulling a prank on you or he's been drinking his own sauce a bit too long. I tried that once with a rack of spare ribs, figured what the hell, and after 2 hours they came out like warm pulled pork with bones in it. Carried them to the table and they pretty much disintegrated when I picked one up, total mess. The collagen setting up thing might be real for brisket but ribs are way more delicate, you're just asking for a sloppy situation. Maybe for a really thick cut of St. Louis style you could push an hour but three hours is a one way ticket to mush city.
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