How Long Can You Hold Smoked Ribs Before They Go Bad? (1–4 Hour Test)

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(5% Code: VEVT5)


Can holding smoked ribs actually make them better… or does it quietly ruin all your hard work?

In this cook, I smoked four slabs of ribs on my Weber Ranch kettle grill, then tested something pitmasters debate all the time: the hold. Each rack was held warm for a different amount of time — 1 hour, 2 hours, 3 hours, and 4 hours — before slicing and tasting.

To control temperature, I used a warming oven during the hold (the VEVOR warming oven), but this video is not about selling equipment. The focus is on the results: texture, moisture, bark, tenderness, and whether extended holding actually helps or hurts ribs.

This was a real-world BBQ experiment, not a perfect lab test — exactly the way most of us cook when feeding people.

In this video:
• Smoking ribs on a Weber Ranch kettle
• Warm holding ribs at different time intervals
• How holding affects tenderness, moisture, and bark
• Whether longer holds improve or degrade ribs
• Honest thoughts on using a warming oven for BBQ holds

If you’ve ever wondered how long you can safely and successfully hold ribs for a party, competition, or family gathering, this test will save you a lot of guesswork.

Seasoned with,
‪@ParadisePepperCo.‬ Money Rub & Cherry Bomb
‪@JealousDevil‬ Lump Carcoal
‪@SmokeyWoodsBBQ‬ Post Oak

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