First Ribs on my New 22" Weber Smokey Mountain

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smokinfred

Fire Starter
Original poster
Nov 18, 2010
39
11
Did some beef ribs and some spareribs on my new to me Smokey Mountain.  Ribs turned out great way better than my Chargriller Trio.  The only thing I wish I could change is getting less pull back my beef ribs. Both were smoked using apple wood and Kingsford. Used the minion method, two full unlit chimneys and one 3/4 lit.  Temps ranged from 225-250, good range but it was due to some wind gusts we're having.

Good Thin Blue Smoke
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Ribs at 3 Hours and ready to be foiled
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Ribs all done

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The ribs... IMHO will get most of their pullback from the foiling stage, try to keep the temps a tad lower and foil for 1.5 hours.

Your Ribs  looks awesome
 
pull back is natural with beef ribs, the "Nature of the beast" so to say. I agree with the earlier statment to maybe lower the temp a bit that will help. How was the bite? where they tender?
 
They where very tender and had good not great bite.  Almost fall off the bone which I dont like.
 
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