My ribs have usually been somewhat dry by the time they had smoked for several hours. I have recently seen some folks on the tube smoke the ribs for three hours at about 250, then wrap in foil, and put back on the grill for another three hours at 250.
Did that today!
The bones pulled right out, and you can cut the meat with a fork. So tender and juicy.
Less sauce on the face, too.
Give it a try.
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Disclaimer: The information and ideas presented in this column are provided for informational purposes only. Gun rights, like all other Constitutionally recognized rights, must be exercised responsibly. Firearms, like cars, kitchen knives and life itself all can be dangerous. You should get professional training as part of any plan to use firearms for any purpose. I have made a reasonable, good-faith effort to assure that the content of this column is accurate. I have no control over what you do, and specifically accept no responsibility for anything you do as a result of reading my columns. Any action or lack of action on your part is strictly your responsibility.
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