Put A Cork In It (And Smoke Some Short Ribs)

[mikebarish]

Mark N they smoked in the PBC for seven hours. I have the Maverick in them and pulled at 203 (double checked with the Thermapen). They were amazing! Kept it simple with a salt and pepper rub. Enjoy!

[MarkinJHawkland]

Thanks! They're done when they're done. I find that beef ribs can vary widely on when they are good to go. Thanks for the feedback.

Mark N

[mikebarish]

MarkinJHawkland yep! You'll know for sure. When I slipped the Thermapen in, they felt soft inside. Similar to the brisket point when it's done. Depending on thickness, figure 5+ hours for sure. I faux cambro'd for 1.5 hours and they were ready to go when we were ready to eat.

[DeusDingo]

that kid is a rib fiend! stealing ribs, demanding more ribs...good thing daddy landed on this hobby!

that cork idea is neat. i wouldn't think cork would hold up to temps very well. shows what i know

[mikebarish]

I think the cheap plastic corks wouldn't handle it, but pure cork seemed to hold up really well over seven hours!