Smoked bbq ribs. How I do ?

They bend easily but don’t fall apart completely

A toothpick slides in and out like butter

Internal temp is around 195–203°F (90–95°C) if you’re using a thermometer

🍖 Time to Serve!
Let the ribs rest for about 10 minutes, then slice between the bones and serve with extra sauce on the side (if you’re into that). I usually pair mine with coleslaw, baked beans, and maybe a cold beer.

🔁 Final Thoughts
That’s how I do my smoked BBQ ribs—simple, low and slow, and absolutely packed with flavor. Once you try this method, it’s hard to go back to oven or grill-only ribs. Smoking adds that rich depth and tenderness that turns a good rib into a next-level bite of BBQ heaven.

Let me know if you want a printable version, a side dish recipe, or smoker tips for beginners. I’ve got you covered!

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