Little Smoke
Knows what a fatty is.
- Joined
- Jul 3, 2015
- Location
- Southern, NJ
I mainly do pork shoulders, butts and the occasional brisket but my wife and her mother picked up some ribs which they asked me to do. So I put some rub on the night before, fired up the weber kettle today and figured I'd give them a try. I wanted to keep the temp at around 250-275 but couldn't keep it below 300. At about three hours they weren't looking too bad, but not many of the ends were shrinking back like some I've seen on here so I decided to let them go a little longer. Pulled them off just before four hours and then was wondering if I might have made a mistake and let them go too long as a couple ends started to get really charred. Let them rest for about 30 min, before cutting. Flavor was good and they pulled apart good with just the slight resistance (not falling apart). For the rib veterans on here should I wrap them in foil about the 3 hr mark if I think they should go a little longer or leave as is ? Also, I put the sauce on the last half hour not sure if that was correct either but seemed to turn out well because they were all gone before I knew it. Any suggestions for a rib rookie would be appreciated