I do mine at a cooker temp of 250. They always take 7-9 hours depending on rack size. That’s not including rest time. I always rest at least two hours. The fat renders down really thoroughly every time. Maybe you pulled them a little soon? Regardless, they look great. Nice smoke ring. Yum.
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First Dino Ribs
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Club Member
- Mar 2020
- 3508
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
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Weber Smokey Joe
SnS Deluxe
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Favorite beer: Anything that's cold!
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Club Member
- Nov 2017
- 7089
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
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- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
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- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
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- Whatever I brewed and have on tap!
I'm with the others. You didn't cook it long enough, and they could also benefit from a couple hour cambro hold. There was a lot of fat but most of it rendered the times I've done these.
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