I always rushed my ribs off the grill. After tasting a pitmaster's perfectly rested batch, I've learned to be patient. | BBQ Pitmasters

30 minutes of resting time makes all the difference between juicy and a total letdown. I used to pull ribs off and slice right in, watching all the good stuff just run onto the cutting board (what a waste). After that first perfect bite from a rested rack, I finally got it. Now I plan for that wait, no matter how hungry everyone is. josephb35 is totally right, rushing does ruin everything, turning what could be amazing into something like chewy, shredded paper.

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josephb357mo ago

Yeah, rushing ruins everything!

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chen.alice7mo ago

Isn't it wild how much resting changes everything? I learned the hard way with dry chicken once.

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