Hi
 
Best wishes on continuing success..
 
Question from a rank amateur ( not a BBQer just a yankee griller)… about your sample time line here :
 
ARE THE RIBS COLD OR AT ROOM TEMPERATURE WHEN THEY ARE AT THE TURNIN POINT?
 
#1 – Ribs on your chart … Is this the actual timing?
 
#2 – During a 6 hour term Ribs ON ( 6:30am) until TURNIN ( 12:30 pm)
 
#3 – IF  Rest until ready at 11:30am – presume off heat and NOT foiled so do they not become cold or drop to a marginal temperature during this time until turn in at 12:30 pm an hour later?
 
Thank you