Chris Stark emphasized that to retain flavor and juiciness in grilled pork ribs, they should be wrapped in foil after a proper resting period to prevent overcooking.
Stark recommended monitoring the internal temperature closely because barbecue experts usually aim for 190-205 degrees Fahrenheit and suggest resting the meat for 10 minutes before wrapping.
He cautioned against inadequate resting time, as it can lead to overcooking via carryover heat, which often results in dry meat.
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