View Single Post
Old 03-19-2013, 10:53 AM   #2
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

Most people learning to cook ribs undercook them so you are a step ahead in my view. I would check to make sure that your grate temperature really is 225F with a calibrated thermometer. If it is, then simply cut back on the time in the foil next time. Like to 1/2 hour. You can bracket it in that way.

I don't foil and simply cook them at 275-300F, unflipped until there is a little under 1/2" pull back from the bone ends. Then I continue to smoke them until they pass the bend test. This takes all the guesswork out of it.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote

Thanks from:--->