The Texas BBQ Forum

I'm in, those look great, nice and smokey.
How hot, how long, what wood?

225 degrees, about 2 hours (don't really watch the time, done when it is done) apple wood

Wow, that looks awesome

Count me in, too!

I've never been able to cook ribs that the bone pulled in 2 hours

lol so probably more than 2 hours like I said don't really time it.

Around two hours is possible but not at 225, more like 350/375.

Maybe more like 250 to 275 but never over 300.

I wrap with sugar honey and butter

And then sauce a little in the end.

Not sure if you read the " Fine Print " when you agreed to being a forum member, but if you didn't, here it goes...


Any member born 2 days later than another member that brings this up in a thread, MUST send the " said " member and the very next 2 members that replies next a full slab of Ribs and it looks like we're in luck !!


Looks awesome !!

I did a rare Monday late afternoon cook yesterday and paid attention to detail lol

250-275 degrees little over 2 hours with apple and pear wood wrapped after an hour of smoke.

Internal Temp 210

Where are you sampling that 250/275, at the cook grate level or up in the cooker above the ribs?
To me, for you to get that level of "cooked" at that temp you have to go longer, OR cook hotter..

Off set smoker (Old Country Smoker) with heat running under the meat from the fire box at the rear.

Also the size of the meat, not very big less than 6 pounds, just looks bigger in the pictures.