Hanging ribs on the WSM questions.

[Inxider]

Anyone have done the hanging meat on the WSM?

I seen some videos and none have meat probes.
There one in YouTube that finish them in 3 hour in another video I think it was 1 hour or under.

Seem to run at around 300F.

So when do you know when to take em out?

It seem some do the wrap other don’t. I think I would skip the wrap.

Any tips, welcome
Thank you.

[Big Dawg]

I've seen several people on other boards talk about doing this and, over time, there seem to have several different kits, but I've never done it myself.  Maybe some of our PBC pros can offer some advice.





BD