warrencroberts
New member
I've tried beef ribs twice on my Pro 575. Temp was set at 225 for 3 hours until the internal temp got up to 160f then I wrapped them in tinfoil with beef broth. They cooked for another hour or so until the internal temp got up to 200f. There were only 4 ribs probably 2lbs.
The problem is they came out more like beef jerky than ribs! They tasted great but were very dry.
I tried a brisket and it came out the same way, not tender and very dry.
Does anyone know how to make them come out smoked but tender?
The problem is they came out more like beef jerky than ribs! They tasted great but were very dry.
I tried a brisket and it came out the same way, not tender and very dry.
Does anyone know how to make them come out smoked but tender?