View Single Post
Old 03-04-2013, 01:29 PM   #11
BBQ Bandit
Babbling Farker
 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Default

Under most circumstances @ 225-250 would be around 4 hours total... give or take a half an hour.

Crust cracking, bones moving, and exposed bones are all good signs towards a finished rib.
Have cooked BB @ 300* (indirect) for three hours (unwrapped) - done.

Was there a deflector plate?
__________________
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
BBQ Bandit is offline   Reply With Quote