Long time lurker, first time poster. 8.5 hours at an average of 250 on the Joe classic II. FOGO yellow bag and some chunks of hickory and maple. Had to fight the temperature for the first couple of hours but finally dialed in at 245. Rub is black pepper and holy cow. Rested for 3 hours. Delicious, but I think I should have kept them in another hour. Probe tender at around 203, , but once I got into them some parts were not quite the fall apart texture I like.
by jreddit1434
3 Comments
Tough to tell done temp on these long cooks. Looks amazing though
What was the pre-cook weight on that? I’m planning on making some plate ribs soon. Not sure how many people they will feed but I’m looking forward to leftovers.
They’re tough to overcook in the sense that they don’t dry out (unless you’re cooking the already cut up versions), so I always monitor the part that is probing toughest and wait for that to feel nice and buttery. These look good though regardless!