Beef ribs are on the menu today. My last package, time to order more from Porter Road Butcher.
I am using the Backwoods Chubby 3400 and it has been holding steady at 250. I am burning Kingsford charcoal with 2 chunks
of cherry wood. This is 3.5 hours into the cook. My Guru is reading 195 for the beef ribs. Time to check the internal with the
thermopen.
Ribs are just about done. Thermopen reads 195 and the ribs are almost probe tender.
4 hours and the ribs are done. I pulled them at 203 internal temperature and probe tender. The seasoning I used today is from
Heaven Made Products.
My plate with some potatoes and cheesy broccoli.
Ribs were awesome! Very tender, juicy and just the right amount of smoke.
I am really impressed with the Backwoods. It normally takes 5 hours or more to get the ribs probe tender on my Weber. Plus,
with the water pan there was no need to spritz, which I normally would have to do in the Weber. Even with the Slow n Sear in
the Weber I still needed to spritz.
