Beginner here, decided to do some ribs for my Mums bday yesterday. I’ve had some challenges on my previous 3 attempts at ribs on my WSM but think I’ve finally nailed it. I don’t think I was using enough charcoal to start before (used 20 lit briquettes this time) and also spread them out better over the unlit charcoal.
Cooked for 3 hours at 240
4.5 hours at 250 until 194
Then wrapped for 1 hr until 204.
Tried not to rush and just keep my temps up. Previously I’ve always tried to do them at 225 but it would take forever. These came out so tender and juicy with the perfect amount of bite. Only used salt and pepper for seasoning and didn’t even use tallow for the wrap. Definitely my best ribs to date and proud of how these turned out.
by SometimesIAmCorrect
26 Comments
Looks incredible.
Look good. Hope they tasted good too.
Brisket on a stick!!
I like what you did with increasing the heat after a while. Get em rolling and bring it home!!
Look great to me, nice work
Hey man, I know you see me standing outside with a plate 🤨
The bark looks incredible
Pretty damn good
Hmm looks so tasty!
Looks spot on 👏
Absolutely gorgeous, bud.
Perfect brother 👌🏼
Looks great. I used to do these a lot. The cost has become prohibitive here, though.
Missed the invite
Beef ribs like this are my favorite food in the world. Fantastic job
Tbh,what did you think when you ate your ribs?,look great BTW
This looks absolutely dreadful. You might get sick eating them. Just put them in a container and I’ll swing by later to dispose of them, okay?
(It’s a joke. You nailed it.)
Incredible outcome.
Those look very similar to the dino-ribs at Terry Blacks. One of, if not thee, best BBQ restaurant in the States located in Texas. If you ribs are buttery tender in your mouth and break away from bone just right then I’d say you make them like the dang pro’s my friend. Well done….I’m confident in my briskit abilities but I’ve not tried my hand at beef ribs yet, they are cost prohibitive usually.
Yes 🙂
These look amazing! I’ve done a few beef rib cooks on my electric smoker (apartment dwelling be damned) and I’ve also found that higher temps over 225 to be the sweet spot (250-275 at times while being sure to spray with ACV to prevent any drying out) I get a decent bark but little to no smoke ring, these look excellent, Great cook!
Mouth watering
🤌🏻
It’s 8am and def eat that rn
Wow.
Forget brisket, beef ribs are the best bite in barbecue. Looks great, OP!
Congrats!
Looks amazing.
What kind of ribs are these? And I saw it in your description but, only salt and pepper?? Anything specific as far as type of salt and pepper? That bark looks amazing! Any binder?? It’s 10am where I am and now I want ribs for breakfast lol