How long to let short ribs stall?

[Mister C]

Hey, all. Started a short riblet cook about two hours ago in my Weber Kettle with SnS classic. Using USDA prime from a local butcher. Going at about 235 (or so I believe, more on that in another post). Looks like I just hit the stall at 163. I don't wrap, and normally, I just let it keep running and, if it gets too close too dinner, I crank it up a little and push past to doneness. But today it got me thinking, since I hit that stall pretty early: when is the right time to power through? I could probably let it sit for a few hours, or I could jack it up right now. Does the extra time at that stall do something positive to the meat texture? I can imagine it's losing quite a bit of liquid during this process, and usually my ribs do not come out particularly juicy or buttery, but are delicious all the same. That said, I would be happy to aim for more juicyness/butteriness, and if pushing through earlier or waiting longer would achieve that, I'm all for it.

Any opinions or experience you could share on this?

Cheers

[Spinaker]

I will let it roll until I have the color I like, then I will wrap. I find that more time in the stall allows for better bark formation. If you wrap past the stall, you should still have plenty of drippings collected in the foil. Then you can drizzle them over all of the meat after slicing.

You can kick the temp up in the smoker once you wrap and that will power it through the stall really quick. Just wrap it tight, in double foil.

[Mister C]

Interesting. You do this for meats large and small? My cook today came out a little dry, and the temp was pretty fiddly. It's usually a little juicier, though never overly so. Perhaps next time I will try to wrap, but I was also thinking to keep the ribs a little longer rather than having them chopped into singletons. Probably do one at a time so I know what did what.

Cheers

[Spinaker]

Most meats I will do this for. Ribs, I never really wrap them. It makes them steam too easy and get mushy. I would not advise cutting the ribs into single ribs.

Adding the dripping from the foil is great. Basically it is flavor concentrated meat juice! Great stuff!

[Mister C]

Okay! Thanks for the advice. I was at the whole foods today and saw they have begun carrying a local farm's grass fed beef. Got the butcher to cut me off two ribs and saw them in half so I've got two double bone ribs, about 2x the length of a normal riblet. Will post when I'm done this weekend with them.

[realdocBBQ]

Mmmmmm..... beef ribs.