I've hit the mark a few times, where I felt my baby-back ribs were "close" to what I wanted. Basically, say you have a section of a rack that is 4-bones. I want to hold that by one bone and it not rip out, but if you did the same thing with a piece that was 6 bones, the extra weight would cause the bone you were holding to rip out. Make sense?
Anyhow, I finally got it very close.
About 3 hours anywhere from 255-290 at the top of the lid. An hour and change in foil w/ pineapple juice. Then an hour w/ BBQ+honey on them.
The bark had candied bbq on it in places from the long period of heat exposure and the meat was perfect. What most people would probably consider "mushy".
Picking a rack up with tongs from the bottom grate in the WSM basically mauled the rack, ripping meat and bones out, so some extra care had to be given.
If you like "mushier" ribs that are not tough to pull apart, I highly recommend a slightly higher temperature (270-280 at the top of the lid) and an hour of foiling (whether it is a crutch or not). I also find that less emphasis needs to be placed on the cook time. 30-60 minutes of extra cooking has never caused any harm to my ribs at <280 at the lid.
I don't consider myself a pro by any stretch, but thanks to the advice on the forum, I finally got close to what I'm after. Thanks
Anyhow, I finally got it very close.
About 3 hours anywhere from 255-290 at the top of the lid. An hour and change in foil w/ pineapple juice. Then an hour w/ BBQ+honey on them.
The bark had candied bbq on it in places from the long period of heat exposure and the meat was perfect. What most people would probably consider "mushy".
Picking a rack up with tongs from the bottom grate in the WSM basically mauled the rack, ripping meat and bones out, so some extra care had to be given.
If you like "mushier" ribs that are not tough to pull apart, I highly recommend a slightly higher temperature (270-280 at the top of the lid) and an hour of foiling (whether it is a crutch or not). I also find that less emphasis needs to be placed on the cook time. 30-60 minutes of extra cooking has never caused any harm to my ribs at <280 at the lid.
I don't consider myself a pro by any stretch, but thanks to the advice on the forum, I finally got close to what I'm after. Thanks