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Excellent I was planning on like 9 hours because I have no idea. Thank youcook them way low and way slow, l think when l did some over the summer l smoked them at around 200 for about 7 hours and they were incredible.
when l did mine, l think l smoked them for about 4 hours and then l pulled them out and brushed them with sauce and then wrapped them in tin foil and then put them in until they were tender, sorry l din't remember exact times.Excellent I was planning on like 9 hours because I have no idea. Thank you
Was hoping you'd chime in.Heavy salt and pepper, maybe some garlic powder or onion powder.
Smoke ‘em like a brisket, low temp until they stall out around 165/170, then wrap ‘em and cook to 195. Pull ‘em and rest them in a cooler with towels/blankets and let them come up to 205 or so.
You think if I give myself 9 to 10 hours I'd be safe at 225?Heavy salt and pepper, maybe some garlic powder or onion powder.
Smoke ‘em like a brisket, low temp until they stall out around 165/170, then wrap ‘em and cook to 195. Pull ‘em and rest them in a cooler with towels/blankets and let them come up to 205 or so.
Are these just little short ribs or is a whole 3 rib plate?You think if I give myself 9 to 10 hours I'd be safe at 225?
3 rib plateAre these just little short ribs or is a whole 3 rib plate?
l would say that would be a touch hot, you might run the risk of drying them out, and that would be a tragic.You think if I give myself 9 to 10 hours I'd be safe at 225?
Stick to 210 - 215. Less chance of drying out with a plate, but still doable. You’ll have plenty of time with 9 to 10 hours.3 rib plate
Ok I'll keep it at around 200 then??l would say that would be a touch hot, you might run the risk of drying them out, and that would be a tragic.
Yup do the same with pork butt. Great info Thanks @BackofBeyond and @220yotekiller.]Stick to 210 - 215. Less chance of drying out with a plate, but still doable. You’ll have plenty of time with 9 to 10 hours.
That’s the good thing about resting in a cooler - they can sit in there for hours and still be plenty warm for eating. When I do pulled pork for the site I pull them off at 6:00 a.m. and take them to work. Still plenty warm by the time lunch rolls around.
If you have beef broth give ‘em a squirt, but not that big of a deal to me. If they get too crusty before they hit wrapping temp just wrap ‘em early. They’ll basically steam in their own rendered fat once you wrap.@BackofBeyond you spraying these with anything in between?
Paging @WildWill or anyone else who has some input. I've got some beef short ribs going in in the morning and I could use some tips...first time doing these.