Cooked my first two racks of ribs on my Weber Genesis last Sunday.
Both racks were back ribs from the local grocery store - packaged in front of the butcher’s counter. Used Meathead’s last meal ribs as a template and had an indirect zone at 225-250 and a water pan underneath the ribs. I doubled the wood chips for two racks...which I won’t do again. Also did not wrap them.
Pulled the ribs off after 4:30+. Thermometer said they were at 150-160 but they passed the bend test (maybe?) and we’re getting pretty burnt and dry at the very tips. Bark was really good and had a few bites that were very nice but generally had the consistency of overcooked porkchops. Think this means they just weren’t ready to go off yet.
Including some pics here. Ready for round 2 and looking for any tips, specifically on how to tell if they are done.
Thanks!!!
Both racks were back ribs from the local grocery store - packaged in front of the butcher’s counter. Used Meathead’s last meal ribs as a template and had an indirect zone at 225-250 and a water pan underneath the ribs. I doubled the wood chips for two racks...which I won’t do again. Also did not wrap them.
Pulled the ribs off after 4:30+. Thermometer said they were at 150-160 but they passed the bend test (maybe?) and we’re getting pretty burnt and dry at the very tips. Bark was really good and had a few bites that were very nice but generally had the consistency of overcooked porkchops. Think this means they just weren’t ready to go off yet.
Including some pics here. Ready for round 2 and looking for any tips, specifically on how to tell if they are done.
Thanks!!!
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