


Beef Ribs
Had a rack in the freezer and wanted to break in the new Weber Searwood 600 XL.
The rub was simply 16 mesh black pepper and Lawrey's Seasoned Salt.
I wanted to try the Bar A BBQ method, so I started them off with the smoke boost setting at 180⁰ for about an hour and a half then bumped it up to 220 for another hour. Once the bark was set I bumped the temp again to 275. My internal temp goal was 195, and after about 6 hours total they hit 193 then the temps started to drop due to a late stage stall. I wrapped them in foil and bumped the temps to 300⁰ for about 30 minutes and in his my goal temperature.
Pulled and let them rest until internal got back down to 150 and that's what you see here. They were so damn good I had to stop myself from eating.