@lownslowbasics: “Fall off the bone” smoked pork ribs! Personally I like my pork ribs with a bit of bite and texture to them, I think if pork ribs are “fall off the bone” then they are overcooked! However I know plenty of people (potentially uneducated 😆) like them “fall off the bone”, so here’s how I made these: - Trimmed excess fat and silver skin - Removed membrane - Lightly coated in mustard - Seasoned in my Honey Soy Slammer and Steak Shooter - Smoked at around 120c/250F over nectarine wood for around 90 minutes until I was happy with the colour - Wrapped in foil with butter, brown sugar and apple juice - Continued cooking until bones could pull out which took around 2 hours wrapped up - Carefully removed from foil and finished with my hook shot BBQ sauce Times will vary depending on your rib type and thickness, if you’re looking for an internal temperature for “fall off the bone” pork ribs. It should be around 99c/210F Enjoy 🤘 #porkribs #bbqribs #bbq #howto
