Been working on my Ribs all year and finally made two racks that were amazing. Saw some posts about not wrapping so been trying to do it but kept getting dry results. Not this time. These were super moist and tender.
Normally I peel the membrane off but this time I sliced one and left the other intact.
250 for 2 hrs bone down.
Then an hour bone up
Then sauce and bone down until 190 internal about another hour.
I also didn’t realize how low my pellet hopper was so it died after the first hour that might have changed things. I knew I needed to add more just thought I had more time before it was empty.
by jorda1223