Currently smoking on Weber Summit Kamado Beef Short Ribs. I Started 1.5 hours ago and i am already at 150F with 2 thermometer !!! I am cooking them for dinner at 7PM.
Any suggestions to make sure i can eat them later tonight ?
You didn't say what temp you had on the Weber so maybe back it down some? I treat beef ribs like brisket so I'd wrap them at around 165 to 170 and take them to 195 or 198. This may slow things down. Pray for a stall? Anyway, I think you'll be done long before 7 pm so wrap them in a big towel, place them in a cooler and call it done.
What temp are you cookin' at? If runnin' on the high side, you can drop the temp to around 225° and slow things down. But you can hold 'em for at least 4 hours - maybe more. Wrap in two layers of foil and put them in a cooler lined with towels. If you have a leave in thermometer, put it in after wrapping. Then, if the temp of the ribs get close to 140°, move them to your oven set at it's lowest temp. Just make sure the ribs stays above 140°.
Personally. I'd hold off to see if they stall. That can slow down the cookin' for a good while. And I'm thinkin' you should be all right anyway. I'd just let 'em ride for a while to see how fast the temp rises.
Here's my up-to-the-minute shortie cook, and I had a similar thing happen. Relatively fast to 150 or so, then stalling out. If you're running at 225 or so, I think you'll be OK. As they say above, you may need to hold for a bit if you're eating at 7.
Pretty much the same curve for mine. I am at 172 now passed the stall and its going to be perfect for tonight. Smokin between 225-230. Thanks for the graph
Hey, all you nerdy types, wherein the graph is the probe tender point?
Do you have the latest programmable probe that checks for temp, moisture, doneness, and tenderness?
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