Hdhead
Knows what a fatty is.
I'm new here. Looks like a great forum. So, I smoked some ribs yesterday on the Weber using the indirect, pan with water under the ribs method. Monitored the temperature closely and was able to control between 220-240. Thought it would be done in 4 hours, but checked meat temp with thermapen and was only 135. Since it was close to dinner time opened the air flow and finished them off with a hot temperature. When removed from Weber the meat temp was 165. So they were delicious and moist, but not fall off the bone tender probably because I didn't get the temp to the 180 range.
Anyway, what is the best method, temperatures, etc. to get the ribs done in a 4 hour timeframe? Thanks in advance for any help.
Anyway, what is the best method, temperatures, etc. to get the ribs done in a 4 hour timeframe? Thanks in advance for any help.