That is the most honestly cooked tender beef rib i have seen on youtube. Absolutely fantastic. None of this tearing tough meat "oh so tender" stuff. Subscribed.
Holy shit that looks good. I did some on a Weber kettle at 300 for about 7 hours like this, but they dried out. Is 300 too hot or should I try 230-250?
They can take 300 but I've had much better results with 250 for a bit longer (9 hours). I don't wrap so it can take a while to break through the stall. I give the first spritz at the 3 hour mark. The reason being is that the first few hours of the cook are an integral part of forming the bark, and spritzing too early will mess with it.
