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[ArborAgent]

I’m cooking two 4 rib racks tomorrow. 225°, how long should I expect? 8-10 hours? It’s been a while and I forget!

[triplebq]

Here is my procedure from my last beef rib cook: https://pelletfan.com/index.php?topic=405.0

1. Trimmed and injected with Kosmos reserve blend brisket injection (wanted to try something different)
2. Into the fridge overnight
3. Rubbed with EVOO (Extra Virgin Olive Oil)
4. Seasoned with Pitmaker Don Brisket rub
5. Onto pit @ 285 for 3 hours. I used Lumberjack Oak-Hickory-Cherry (OHC) pellets
6. Wrapped in foil with Beef Consomme
7. Cooked for another 2 1/2 hours until probe read 200 degrees. I ended up going over to about 202.
8. Pulled and let rest for 20 mins or so.

[Bentley]

If they are just your run of the mill beef back ribs, this is about it for me.  I like a slight tug with beef!

5. Onto pit @ 285 for 3 hours.

If you are talking Chuck or Short ribs with the steak on them, you need to listen to someone other then me!