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Is resting smoked meat a GAME-CHANGER or overrated? My ribs came out UNBELIEVABLY tender after a patient wait.
One side says resting locks in juices, the other argues it cools the meat too much. I held my pork ribs for two hours and they were fall-off-the-bone PERFECT. Where do you all stand on this?
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ivan_burns1mo ago
When you mentioned fall-off-the-bone perfect ribs after waiting, that really clicked for me. It's like a lot of things in life, where taking a little extra time makes all the difference, just like letting bread rise or a stew simmer. Rushing through cooking often leads to tough meat and missed flavors. Giving meat a good rest lets the heat spread evenly and the juices soak back in, so it's totally worth it. I've found that skipping this step is why some meals just don't turn out as good as they could.
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val8621mo ago
Ever think resting was a waste of time? I did, until my ribs turned out dry.
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