u/Mon7eCristo

I've been dreaming about BBQ ribs lately.
This is my second time grilling ever (first time was a disaster).
The taste turned out perfect but the meat was not "falling off the bone" as I hoped.
Perhaps the cooking time was too short? I only managed to stabilize the temperature around 145 degrees C on the charcoal side :/ it was either falling down to 110 or going up above 150.

Iberico pork
Weber Kettle 47"
@ 145° C (hot zone, so the "cold" zone should have been around 120-125 degrees)
2 hrs smoking
1 hr steaming in foil
15 minutes glazing with a touch of searing.