Look what I landed this afternoon!
- Thread starter LMichaels
- Start date
LMichaels
TVWBB 1-Star Olympian
They were great. BTW I did raise the temp to 260 after the wrap. I just would have liked a little more time (at lower temp), to render them out a bit more than they were. If I get more like this, and again am faced in a bit a of a time crunch (not having enough time to do them as well rendered), maybe I'll separate them into separate bones prior to cooking. I buy the separated beef back ribs at Costco like this. They actually turn out quite well. I think the store has more of these. Maybe I will grab another, separate it and individually freeze ea one. For a later date. For now I've got me some leftovers 
ChuckO
TVWBB 1-Star Olympian
Hard to say "timewise" what was your internal temp when pulled? That's the measure; internal temp.
LMichaels
TVWBB 1-Star Olympian
I was not "on target" there. I had to fudge and pull it about 185-190. Which is why I would have liked to have at least one more hour, without needing to push the pit temp up.