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Recent content by raptor700
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I wrap when i get the color i want, i found that if i spray the ribs they get a little tough. Also, i think you'll find that when you wrap you will render the fat much quicker.
hope this helps Oh yeah, an IT of 205º will get you a tender rib
Have you Temp tested your meat probe?
Also.......don't trust the therm on your pit if it's factory.
9 hours @ 250º for a 3lb flat is a bit long.
A longer rest time will also help.
Started with a 11.5 lb Choice Brisket,
Seasoned with Salt & Pepper
Smoked on a RF Smoker @ 225º with Pecan for 10 hours
This is the 4½ hour mark
8 Hours
10 Hours
Rested for 1 hour and sliced
Tenderness and taste were spot on!
Thanks for checkin' out my post