Beef Rib Stall—Today. Seriously!?

[Reds Fan 5]

I’ve smoked several racks of beef ribs. Straight forward cook.Have never had a rack stall. Today, of all days, the rack stalled. Been in a stall for almost two hours. Heading to friends’ house for Christmas cocktails this evening. Not sure ribs will even be ready before we need to leave. Stalled at 165 after 6 hours on smoker. Wrapped in foil, moved to oven. IT not budging. Planned to eat in 4o mins and it’s at 165 IT.

[ItsAllGoneToTheDogs]

Gonna have to risk drying them out and crank to 350+ until the dial moves the right direction, being wrapped you got more wiggle room.

I've never had beef ribs finish faster than 10 hours when going at 250 or below without wrapping

[Reds Fan 5]

Wrapped in foil, in oven at 300. Broke through the stall. Didn’t have time to let ribs rest. Great smoke and flavor. Texture wasn’t great.

They are usually finished in 8 hours at 250 on my drum. I allowed for 9. A 90 min stall.

[WI Bubba]

It sucks, but it happens.

[captainlee]

Yep, I've had it happen with several types of meats. My duck tonight slowed down quite a bit when it hit 145 degrees, cook temp was 325 but not quite enough to push it fast.

[Elton's BBQ]

That's Murphy's law of BBQ...

[jfmorris]

Yes! I can't tell you how many times I've had folks waiting on me to get meat off the grill or smoker. Used to be every Thanksgiving I would be the source of the delay, getting a big bird done. Thankfully I've learned my lesson and would rather hold and sacrifice crispy skin than be the one to delay dinner for 20 folks again...

[DaveD]

Jim, I totally hear that... I was in that position exactly one time, and vowed I never would again! Amazing how quickly our loved ones' good spirits turns to vindinctive spite when everyone gets hangry!

[DaveD]

I've never done a rack of beef ribs that didn't stall... never finished a beef rib cook faster than 10 hours, if memory serves. When I'm cooking beef ribs, I get them on the kettle by 7am... Sorry this had to throw you a curveball on Xmas!!

[Huskee]

I try to allow 12 hrs, roughly same as brisket. I cook beef a tad higher, usually minimum of 250 but I try to average 275. My beef ribs are often done sooner (7-10 for me most times) but as you now know you can't take it to the bank every time. It sounds like you still had a great meal and plus you got a little story to tell your friends.

[Hulagn1971]

I smoke beef ribs the same way I do brisket, 300 degree smoker temp. Done in under 8 hours. Glad yours finished up in time, must have been a nail biter for sure.

[Huskee]

I forgot to add to my above post that I too go higher, I'm typically min. of 250, more toward avg 275. I think beef needs higher heat.