Ive got some of the giant ribs on the WSM as we speak. They have been stuck at 165 since about 4:00 and its now almost 7;00, WSM has been between 225 and 250 the whole time. Anybody done them before, how long do I have to wait before they start to get hotter?
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Dinosaur 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
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
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Well at least I got an earlier start than usual. Put them on at 2 and they look to be bigger than those in the picture, 5lbs with 3 bones.Last edited by TxF; July 12, 2020, 06:12 PM.
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2nd attempt this time i turned up the heat to 275ish and spritzed them but didn’t wrap them. I’m going to give them an 8. I couldn’t eat them with a plastic fork, but the bark was much better, Only took 7 hrs this time, When I can trust my pit a bit more I can put these on at midnight and have them for lunch the next day.
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