Jbowie
Full Fledged Farker
I cook ribs frequently usiing a very sweet rub and a sweet sauce for glazing. I smoke at about 275 . I cook about 2 to 3 hours on the WSM. I then foil wrap after adding honey, brown sugar and butter. I cook about 1 hour. I put the ribs back on the grate and glaze with sauce for 30-45 minutes. I probe the meat with thermopen and usually they are near 195 -200 degrees. I live in a 160 unit apartment community and have shared with several neighbors. I know that it is standard to not look a gift horse in the mouth but many of these neighbors offer to pay me for more BBQ. Sometimes the meat is a bit dry. I would like feedbaack on what temp to pull ribs. I saw Harry Soo on YOU Tube made a statement he pulled ribs at 165.