British BBQ Society Forums

Might stop relying on the probe and more the feel


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My last cook before I sold my WSM were short ribs, cooked them around 225F -250F

Took them to 203F this took about 11hrs, they come out pretty good, still a little fatty maybe not as tender as I would like.

Has anyone taking ribs to 210F, I have read conflicting information , people seem to have ...

WSM now sold, other Weber still available


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I am currently selling Weber Performer Deluxe Gormet with the Weber Rotisserie attachment.

Also Weber Smokey Mountain 47cm

Both have been used but in good condition, collection from Swindon Wiltshire.

Only selling due to purchase of a BGE and forced hand from the old lady.

I'll post pictures and ...

TakingtheBrisket wrote:

Minty913 wrote:Thanks mate, only rested them for 10 mins as I could not wait any longer

Lol dont blame you! I usually take them to that temp but then go back cocktail stick test

It's the first time using this cut of meat and it's well up there in my top 3


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Thanks mate, only rested them for 10 mins as I could not wait any longer


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