300sniper
Gun Plumber
Smoked at 225-240 until they were done.
A temp probe laying right there on the counter....and you're not sure?I seasoned with coarse kosher salt, fresh cracked pepper, garlic powder, paprika and cayenne pepper and smoked at 225-240 for 4-5 hours. Then I put them in a foil pan with a can of beef broth and sealed the top with heavy foil and cooked for an additional hour or two, until they were probe tender. Think they probably finished around 205 IT, but not real sure.
Used to probe for tenderness, not actual temp. I think it was around 205 though...A temp probe laying right there on the counter....and you're not sure?
Love me some beef ribs....
Stoked to see someone else using a Weber for a smoker. If I need more room to cook, I'll just have 2 Webers. Best shit ever.Used to probe for tenderness, not actual temp. I think it was around 205 though...
Yeah, there's not a whole lot of real estate available, but I can easily keep it within 225-240 degrees for hours. Could keep the temp tighter if I babysit it.Stoked to see someone else using a Weber for a smoker. If I need more room to cook, I'll just have 2 Webers. Best shit ever.