Thread: Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend?
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Old 06-19-2022, 01:39 PM   #3091
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Originally Posted by mililo4cpa View Post
same for me.....at 225, I usually keep them in for more like 8 hours.....at 6, the meat starts pulling back from the bone, but definitely not tender enough.....

Also, I don't wrap mine.....I use an egg, and in FL there seem to be plenty of moisture inside of it to where wrapping doesn't really do anything (other than make a mess)
Yeah I have found you need to run a little hotter and plan for 6 hours minimum more like 7. I'm pretty good at smoking but I'd say I'm happy with my ribs about half of the time and I only do Ferguson cut. Never bought baby backs before honestly. Maybe I will switch it up next time and see how I do.
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