Four ribs at 250 for 3.5 hours to 165 internal, wrapped in foil with coffee as the liquid and back in on to 200 internal and pulling apart, pulled and wrapped in a towel and into the Yeti for 45 mins.
The cut had an added layer of brisket we kept on and was delish and the rib meat was tender meat pudding.
Shoutout to u/swarthmoredoc who happened to post in the sub an amazing beef rib cook and answered some remedial questions with grace real time!
by neo-privateer
1 Comment
Did you have to get these at a butcher? Having a hard time finding them in my area
They look amazing though.