Took me 10 hours to do ribs the first time. I used the snake method on a Weber kettle and if I remember right I was shooting for 195 on the meat temp.
I was trying for the 3-2-1 method but I was super nervous about having it to hit because a friend has told me his trouble smoking with a Weber kettle was always being too hot.
So I was ultra cautious. Was below 220 more often than I was above 225.
If I were to do it again I’d be a lot more aggressive on temps.
Mine were delicious even though the meat had been in my freezer for 4.5 years and I cooked it for 10 hours. Falling off the bone and I didn’t think they were dry at all. Of course it was 1 AM by the time my wife and I were eating them so we may have been delirious. |