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Old 06-12-2013, 06:48 AM   #4
Full Fledged Farker
Join Date: 08-04-12
Location: Mechanicsburg, PA

I did my first beef ribs a couple of weeks back on my WSM and kept the temp at around 250. Used KB and cherry lump. And I filled the water pan with water. I seasoned them with Black Ops. I pulled them at around the 5 hour mark, wrapped them in towels and put them in a cooler to sit for about an hour.

They turned out pretty good for my first time. The taste was great, just a little bit too much of a pull when I bit into the meat. Next time I think I will push the pit temp higher and pull them when they probe tender (similar to brisket).

Hope this helps.

Weber Performer w/smokenator
WSM 22.5"
White Thermapen
Ex-pat Canadian

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