Okay as emergent as any smoking meat thread can be.
So I’ve only done boneless pork ribs once before. They were great. Different smoker.
I put on 45 min ago on BGE. 250 degrees set temp but smoker didn’t have time to get over 240. 3 different temp probes already have them at 165. In 45 min. I don’t get it.
These are Costco boneless pork ribs from tenderloin. From what I read if from tenderloin, pull them 165-185. Apparently they don’t have enough fat to keep on until 200 like boneless pork ribs made from the shoulder. I guess there are 2 types of boneless pork ribs.
Doesn’t matter though. Last time it took 4-5 hours. Today, 45 min. Pull em and eat?
So I’ve only done boneless pork ribs once before. They were great. Different smoker.
I put on 45 min ago on BGE. 250 degrees set temp but smoker didn’t have time to get over 240. 3 different temp probes already have them at 165. In 45 min. I don’t get it.
These are Costco boneless pork ribs from tenderloin. From what I read if from tenderloin, pull them 165-185. Apparently they don’t have enough fat to keep on until 200 like boneless pork ribs made from the shoulder. I guess there are 2 types of boneless pork ribs.
Doesn’t matter though. Last time it took 4-5 hours. Today, 45 min. Pull em and eat?
