The BBQ BRETHREN FORUMS. - View Single Post - WSM High heat or low and slow Country Style Ribs?????

Vince B · 10-31-2010, 10:40 AM

Just reading a while ago that internal temp for csr's should be 165*. So now to decide what temp? Seems that a low and slow will take 3-4 hours from what I have read this morning. However HH I think might render a little more of the fat. What say you? TIA Vince

10-31-2010, 10:40 AM	#2
Vince B is one Smokin' Farker Join Date: 11-15-09 Location: Bloomingdale Illinois	Just reading a while ago that internal temp for csr's should be 165*. So now to decide what temp? Seems that a low and slow will take 3-4 hours from what I have read this morning. However HH I think might render a little more of the fat. What say you? TIA Vince __________________ 18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS