I’ve tried too many different methods to smoke ribs, and I’ve always either been only slightly satisfied or completely disappointed. I smoked these at 250 and 270 for 5.5 hours and used a water pan. I wanted to do 4 hours unwrapped at 250 and be done, but I bitched up and wrapped them with pig tallow and butcher paper after hour 4 and increased the temp to 270. Once it hit 270 I put them back on for an hour, took them off, added some bbq sauce, and let them go for another 30 minutes.
These were the best ribs I’ve ever done. They were juicy, all the fat rendered, the bark was perfect, nothing was burned, weren’t fall off the bone, and the bite was exactly how it should be. I should add I completely disregarded temp. I went off the bark and bend to gauge doneness. I’ll do it like this from now on.
by Zeus_Molecules1