Fall-off-tender or with a bite — your call. Get the cook time and the temp to pull it.
This cut goes by feel and internal temperature, not weight. See the method and target temp below.
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This one goes by method and internal temperature, not weight. Ribs go by feel, not temp: the rack bends and the meat cracks on the surface when done.
Ribs go by feel, not temp: the rack bends and the meat cracks on the surface when done.
Every smoke is different — wind, humidity, how often you open the lid, and the cut itself all change timing. A good wireless thermometer is the single best upgrade for consistent BBQ: set the target, and cook until it hits, not until the timer says so.