That fish looks spectacular! I'd much rather have broiled/smoke roasted fish, like that, than fried any day of the week!
Now about your beef rib question:
Need some advise this is the only kind of beef ribs I can find by me. Cooked for 4 hrs. Internal temp at 203 and they weren’t fall off the bone tender. Any suggestions
Yes, the issue is highlighted above, and the solution is quite simple. Stop going by internal temperature for anything such as ribs, brisket, pork buts, etc. where you're cooking for
tenderness, not
doneness (rare, mid-rare, etc.). For tenderness, internal temperature doesn't mean a thing! Either the connective tissues have broken down, or they haven't, and there's no magical temperature that determines that. Some BBQers refer to this as, "Giving up the ghost."
Instead, use your timings as a
guideline and probe the meat for tenderness with a thermometer, skewer, etc. (or toothpick for ribs). You'll be feeling for either resistance, or a lack thereof:
> If it feels like the probe goes all the way through with little to no resistance, like soft butter , then the connective tissues have broken down and the meat is tender and done.
> If the probe slides part way in then meets some resistance, or in the case of ribs, if the toothpick doesn't slide all the way through easily, then the connective tissues have not yet broken down, no matter WHAT the temperature reads.
It needs more time on the cooker.
Hope this makes sense and helps!
P.S. This is the method used by a guy i know who took first place in the Pork category at the Jack Daniels invitational.
