Beef problems

[jond36]

I am positive I know the answer, but I will ask anyhow. I smoked 4 prime beef ribs I bought at Costco that weighed a pound each. I smoked them for about 4 hours at 225 (I know they were probably done at this point), THEN decided to wrap them for about 45 mins to an hour at 290.

After they rested for 30 mins I discovered the bones literally fell off. I charred them on the grill anyways. Needless to say, they were dry. I assume I overcooked them.

 

[dirtsailor2003]

3:2:1 (@225) method would have been good for them.

http://smokingmeatforums.com/index.php?threads/breaking-in-the-wsm.188661/

http://smokingmeatforums.com/index....n-the-mini-wsm-and-injected-hot-wings.136237/

But with that said Hot N Fast works too:

http://smokingmeatforums.com/index.php?threads/hot-n-fast-beef-ribs.260907/

 

[noboundaries]

There was no mention by the OP of probing for tenderness, just time, temp and wrapping.

Time and temp are guidelines. Learn to probe for tenderness to determine when they are done. Whether you use a toothpick, temp probe, double pronged fork, metal or wood kebob skewer, when the probe slides into the meat like it would into warm butter, the meat is done. Works for anything from butts to briskets to ribs (beef or pork). I don't wrap anything any longer and the meat always comes out juicy when it probes tender.