I picked up a package of these ribs from Walmart a couple weeks ago. I have done them in the past and they were very meaty.
I dry brined them overnight and then seasoned them with Caribeque Big and Bold Beef rub. This rub is a very low sodium rub
which does not taste salty at all. I did some wings the other night and grabbed this by mistake and it was excellent on the wings.
I am using the Weber Kettle with the SnS, burning KBB with a couple chunks of red oak and cherry wood. It has been holding a
fairly steady temperature between 265 and 275 for the past 1.5 hours.
The ribs are looking good after 1.5 hours. I got tired of replacing the nickel plated grates so I bought the stainless steel one.
A little over 4 hours and they are probe tender and at 203 internal temp. I will be FTC for the next couple of hours.
Sliced and ready to eat!
My plate with some air fried tater tots and a cucumber salad.
Ribs were delicious, juicy and very tender with excellent bark. I normally foil short ribs and put them in the cooker to braise. With
these I just let them ride. I did foil them and let the rest in the cooler for about 2.5 hours.