Grant Cunningham
TVWBB Pro
Forgot to add: I'd suggest cooking them to around 205 deg. I pulled mine at 195; they were good, but not quite as tender as I'd like and some of the fat hadn't completely rendered.
Help with Beef Ribs
- Thread starter John Sully
- Start date
DanielSmith
New member
I was a fan.
They were on the WSM for about 11.5 hours and got up to 190°. It was late, so I used a trick I've used before where I preheat the oven to 250 and reset it to hold at 145° after putting the meat in. They were perhaps a touch overcooked (falling off the bone) but were still pretty moist.
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