Great Recipe

Former Member

Always wanted that "pull off the bone rib".

Using two racks of babybacks I smoked them for one hour@ 225, two hours @ 180 followed by basting and grilling for 30 minutes.

The internal temperature of the ribs was 160 after the first hour so I reduced the temperature.

They were the best I ever cooked!

5/23/096:16 PM

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Original Post

Former Member

Congrats, always fun to read "best I ever cooked"

Pull of the bone is actually just an overcooked ribs (as in very tender and hard to slice)

Keep in mind next time the weight of your racks. BB's can be anyway from 1.25 to over 3 lbs and that difference WILL affect your temp.

Why did you drop the temp to 180?

5/24/099:14 AM

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