WOO HOO!!!

Beef back ribs always seem to be a little chewy. So I thought I'd try something a little different. I pulled the membrane and pre-soaked them in coke cola for about 30 minutes. Then patted them dry prior to rubbing in course sea salt, cracked black pepper and some Dizzy Dust. Mini at 250* indirect with new WOO ring and  8.5" pizza stone for 2 hours. Pulled and foiled for 2 more. Unwrapped and sauced, removed pizza stone and cooked direct for 15 minutes per side. The bones were pulling out of the meat when I turn them. I believe the coke tenderized them beyond what I was expecting. I've used coke before on venison hams in a crock pot but never as a marinade. They were the most tender beef ribs I've ever had. Just saying...