Picked up some Beef Short Ribs from FreshDirect and wanted to sneak a smoke in right before Hurricane Henri arrived.
I think these are chuck side ribs since it's not as thick as I've seen others have posted. Trimmed the silverskin and fat cap off, left that big hunk of fat alone on the right. The membrane was already removed so that means no hangers otherwise I run the risk of it being sacrificed to the charcoal gods. I lightly salted with Kosher Salt and left it in the fridge overnight to dry brine

Next day, rubbed some Meat Church Holy Cow on it and prepped up some B&B Lump Charcoal in the chimney. I'm at sea level and set my vent to 1/4" opening but it doesn't really matter since I've learend my PBC will have falling temperature and will have to crack the lid to keep temps reasonable. B&B Lump atleast for me burns hot enough compared to Kingsford. Lit the Chimney for 20 minutes, poured the chimney into the basket (with a small palm sized hickory chunk) and let it burn for 10 minutes, then we placed the meat in on the grate. I won't be wrapping, or spritzing, Just going to let it go straight until internal temp of 203F

My PBC Temps Ran as follows
Hour 0: 300 F
Hour 1: 268 F
Hour 2: 221 F (Cracked lid an inch for 10 minutes) -> 262F
Hour 3: : 266 F
Hour 4: 245 F
Hour 5: 227 F (Cracked lid for 10 minutes) -> 270F
Hour 6: 217 F (Really surprised temps fell so fast within the hour. I left the lid cracked for rest of the cook)
Hour 7: 250 F
Hour 7.5 : 241 F
I hit internal temp of about 203 F by the 7.5 hour, rested it wrapped in foil and towel and then placed in a soft cooler bag for an hour. It was about 145 F when I sliced up
Was able to finish right before Hurricane Henri rain started. Had to leave the PBC with warm coals still in it and in the rain all weekend. Checked on it this morning, pretty bone dry inside. I usually cover it with a fabric cover but good to know it can be left alone in the elements and still stay dry.


I think these are chuck side ribs since it's not as thick as I've seen others have posted. Trimmed the silverskin and fat cap off, left that big hunk of fat alone on the right. The membrane was already removed so that means no hangers otherwise I run the risk of it being sacrificed to the charcoal gods. I lightly salted with Kosher Salt and left it in the fridge overnight to dry brine
Next day, rubbed some Meat Church Holy Cow on it and prepped up some B&B Lump Charcoal in the chimney. I'm at sea level and set my vent to 1/4" opening but it doesn't really matter since I've learend my PBC will have falling temperature and will have to crack the lid to keep temps reasonable. B&B Lump atleast for me burns hot enough compared to Kingsford. Lit the Chimney for 20 minutes, poured the chimney into the basket (with a small palm sized hickory chunk) and let it burn for 10 minutes, then we placed the meat in on the grate. I won't be wrapping, or spritzing, Just going to let it go straight until internal temp of 203F
My PBC Temps Ran as follows
Hour 0: 300 F
Hour 1: 268 F
Hour 2: 221 F (Cracked lid an inch for 10 minutes) -> 262F
Hour 3: : 266 F
Hour 4: 245 F
Hour 5: 227 F (Cracked lid for 10 minutes) -> 270F
Hour 6: 217 F (Really surprised temps fell so fast within the hour. I left the lid cracked for rest of the cook)
Hour 7: 250 F
Hour 7.5 : 241 F
I hit internal temp of about 203 F by the 7.5 hour, rested it wrapped in foil and towel and then placed in a soft cooler bag for an hour. It was about 145 F when I sliced up
Was able to finish right before Hurricane Henri rain started. Had to leave the PBC with warm coals still in it and in the rain all weekend. Checked on it this morning, pretty bone dry inside. I usually cover it with a fabric cover but good to know it can be left alone in the elements and still stay dry.
Comment