The BBQ BRETHREN FORUMS. - View Single Post

bmonkman · 06-12-2013, 05:48 AM

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.

Brian

06-12-2013, 05:48 AM	#4
bmonkman 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. Brian __________________ Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian [B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B]