I just read the article on beef Short ribs by Meathead and have a few questions prior to making mine on my WSM 22.5". My 4 bone slabs weigh on avg 3.75 - 4.25lbs each prior to smoking.
I have seen heat suggested from 220 all the way to 275-285 degrees, until probe tender like soft butter
I have read to wrap in pink butcher paper from 160 degrees until probe tender
I have read rest 1 hour with towels in a cooler, or also tent with foil and rest 30min then serve
Does anyone have a good proven method for beef plate ribs with their handling techniques ? If so , could you answer most of my questions, also is there a recommend holding temp you could recommend if only 1 rack of ribs. 1 rack really won't keep a cooler to warm as if we 20-30 racks resting in a cooler.
Has anyone checked their serving temp when they feel they are at optimum moistness after the rest period.
thanks much- Smoque
I have seen heat suggested from 220 all the way to 275-285 degrees, until probe tender like soft butter
I have read to wrap in pink butcher paper from 160 degrees until probe tender
I have read rest 1 hour with towels in a cooler, or also tent with foil and rest 30min then serve
Does anyone have a good proven method for beef plate ribs with their handling techniques ? If so , could you answer most of my questions, also is there a recommend holding temp you could recommend if only 1 rack of ribs. 1 rack really won't keep a cooler to warm as if we 20-30 racks resting in a cooler.
Has anyone checked their serving temp when they feel they are at optimum moistness after the rest period.
thanks much- Smoque