AmazingRibs.com

Authority

Specialist publication

Territories

US

Primacy

secondary

Commercial interest

advertising funded

Retrieved

2026-08-13

State

Read and citable

Original document

The only retrieved source that puts numbers on carryover AND keeps the pit temperature attached to them: 'If we are cooking a roast at high temps, say 350°F, carryover can be up to 20°F. If we are cooking at low temps, say 225°F, carryover might only be 5°F.' Also gives a 1.5 in steak tented with foil going from 130 °F to 145 °F in ten minutes, and states that very thin cuts have almost none. That structure — magnitude conditional on cooker temperature, geometry and covering — is why BBQHQ refuses a carryover magnitude without a cooker temperature.

Technical, Culinary practice

• Explicitly not safety: As above: method does not lift a source over the safety floor.
• Explicitly not commercial: Advertising and affiliate funded.

• “If we are cooking a roast at high temps, say 350°F, carryover can be up to 20°F. If we are cooking at low temps, say 225°F, carryover might only be 5°F.”

  AmazingRibs states that carryover depends on the cooking temperature: a roast cooked at around 350 °F can carry over by up to 20 °F, while one cooked at around 225 °F might carry over only 5 °F, because at lower temperatures more heat has already migrated to the centre during the cook.

  The two figures are the same claim stated twice, and separating either from its cooker temperature would turn a conditional statement into a universal rule. This is the observation BBQHQ's carryover rule was written around.

  Barbecue's low-and-slow range sits at the 225 °F end, so the small figure is the one that applies to most of this catalogue — which is the opposite of the folklore.

• “If we cook a steak to 130°F, medium rare, and then let it sit on a plate for 10 minutes, especially if we tent it with foil as some recipes tell us to, the center of the meat can easily work its way up to 145°F.”

  AmazingRibs states that a steak taken off at 130 °F and left on a plate for ten minutes, especially tented with foil, can reach 145 °F in the centre — a rise sufficient to take a medium-rare steak past medium.

  The tenting is part of the claim, not incidental to it. MLA recommends the same tenting as a benefit; this source describes it as the mechanism of the harm.

  Doneness:

  The whole point is a doneness outcome. This is the one carryover record that bears directly on whether a reader gets the steak they asked for.

• “Really thin cuts like skirt steak for fajitas don't have time to build a large heat reservoir unless they are cooked scorching hot, so there is little carryover.”

  AmazingRibs states that very thin cuts such as skirt steak build too little of a heat reservoir to carry over meaningfully unless they were cooked extremely hot.

  A statement about geometry rather than about species or weight.