I thought I would share this experiment with you all. Prepped and cooked these 3 BB ribs last night, the WSM was holding 225 deg and I was adding some apple wood sticks for smoke. At 2 hours I noticed the bones starting to pull back a bit, but 2 hours did not make sense. Flipped them in the rack and spritzed with apple juice, let go for another hour, I pulled them just under 4 hours and heres the finish product. The were dry but tender, as I thought about the process, I wondered if in the WSM there so confined that the ribs were in fact cooking faster than normal (it was 3:30AM). I got up went down stairs and pulled another 3 pack to cook tonight --
jim
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