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    #1

    1 Small Step

    One Small Step for Ribs, but a Large Leap for BBQ-kind

    Ribs - Step-By-Step Primer - Pitmaster Club

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    • Likes 3
    #2
    Nice write up. I did a rack of St. Louis yesterday and they fought me. After 6 hours they were at 185. They were thick but time was running out. They were good, bit of a tug on the bone, but that's the way it was. I get that every once in a while, they don't want to come out of the stall. Temps were holding well in the smoker, I did them at 265.

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    • bbqLuv
      #2.1
      bbqLuv commented
      November 11, 2024, 12:28 PM
      Editing a comment
      It's fun to read and reread good advice on "How To"
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