Here are the ribs I put on at noon today. I cooked them indirect on the UDS for one hour at 250 and 3 hours at 300. They were fall off the bone and a little mushy. Over cooked a little but extremely tender and still moist. They were like overdoing it with foil but the fat hadn't all rendered out. I was suprised at the pull back in only 4 hours and no foil but have never cooked them that hot before, usually 250. So if the fat needs to be rendered out more do I cook them lower and longer say 275 for 5 hours?
This is my first attempt at attaching a photo on here. Hope it works