That 5-minute rest advice from a local pitmaster wrecked my ribs

I was at a comp last month in Austin and this old timer told me to rest my ribs for 5 minutes max before serving. Said any longer and they'd dry out. Well I followed his advice exactly and my entry came out tough and chewy. Judge's feedback said they needed more time to loosen up. Has anyone else gotten bad timing tips from experienced folks that backfired?

2 comments

2 Comments

mitchell.wade7d ago

Started resting my ribs in a faux cambro for a full hour after a buddy told me to treat them like brisket. That five minute thing is exactly what @beth_butler75 is talking about. I wrapped mine in foil with a splash of apple juice, then tossed them in a cooler with towels for 45 minutes to an hour. Came out so tender the bone twisted clean off. That old timer might have been talking about serving right off the pit at a backyard cookout, not a comp box. I learned the hard way too, but now I never rush the rest.

beth_butler758d ago

That 5 minute rule is for hot and fast restaurant cooking, not competition. You need at least 45 minutes wrapped in foil and a towel to let the collagen fully break down.