There's some time in the middle where they look dry, but they'll come around.. Pull them now and they'll be really tough. Wait until you can pick up one end with the tongs and the ribs droop almost 90 degrees to the tongs and you can see deep long cracks in the meat. That's when you're done. If you want them fall off the bone, let em go a little longer.
Welcome to the Brethren!
YOU WANNA THROWDOWN?
Shirley Fabrication 24x50 Offset - UDS - Weber Kettle - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart
You're ordering Grilled Cheese?
At a BBQ Joint???
Yes. What's the point in ordering BBQ? It's never as good as yours, dad.