https://www.youtube.com/watch?v=kRe0WymG1Jk

I have been chasing a rib that is super tender but not sloppy fall-off-the-bone tender like my wife requests. This method nailed it. I also have a thermopen so I was even checking rib temp and feel to make sure the doneness was spot on. I ended up being a bit over, between 203-212 depending on where I measured. I also didn't have a perfectly set temp so I was between 250-275. I also used a Big Green Egg instead of his smoker.

But I did do everything else exact. They were incredible. Every single person who ate them raved about them. 10/10.