Beef short ribs don't seem to be stalling out. They've been on for 1.25 hours and are already at 170 degrees. The cooker was running around 300, but I've brought it down to 280. They seem probe tender. Can these stay in the faux cambro or a 170 degree oven a few hours? My wife and daughter are just finishing lunch, for crying out loud.
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I cooked my 1st set to 203 degrees... 5 1/2 hr cook 225 - 250 degrees. Not sure if this info helps, but I'm sure that you could hold them in the faux for 1-2 hours after you hit the final IT.
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Yeah, thanks. Not sure why they've gone so fast. I can usually count on the stall somewhere in the 150 to 160 range. They're at 198 now, less than 2 1/2 hours in. Also, does everyone else experience a really fast initial climb in the food temp the PBC?
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Yeah, but I've done them before on the PBC (which runs hot), and they still stalled. Not this time. Really weird.
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If these are individual ribs it's no surprise they didn't stall at temps of 280-300 because they are probably relatively thin compared to a butt or brisket. . You need a large mass of meat for the stall to occur even at low and slow temps. You can faux cambro for a couple of hours with no problems.
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Thanks. I held them in the faux cambro for an hour and a half. They were ok. Decent, really. But I've done better. These were at least two inches off the bone. The odd thing is, individual ribs stalled on me last time. Sure, not real long, like a butt, but these were at temp in two and a half hours. I really do need to keep a log.Last edited by jmott7; April 12, 2015, 10:37 PM.
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Well, the PBC doesn't naturally produce nice blue smoke to begin with. I would think it would take a pretty choked out fire to run it that low.
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Hey Jordan, I've experienced the stall only a couple times but that's because the smoker temp dropped below 225. My usual cook reaches an internal temp of 190 to 195 in about 4 to 4.5 hours with the smoker temp at 250â€â€no stall at all. I've also experienced quick rises where I've left the smoker unattended and it shoots up super high, but I just close off all the intakes/outake and it settles back down.
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