I recommend shooting for 6 hours at 225-250. I generally shoot for brisket temps with plate ribs (instant read thermometer) and spritz with apple juice to keep it moist unless you're using a water smoker.
The goal should be low and slow until you can't resist it any longer :-)
Good luck and please post pics. Beef plate ribs are some of the best eating on a cow ...
Actually, "done" is more a function of when they will offer almost zero resistance to your temp probe rather than what the probe reads for temp... Enjoy!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Well this is interesting. I opened the package up and it was not short plate but short ribs. I started a dry brine a few hours ago. I expect this will be an even shorter smoke time.
I will post pictures when I go to add the rub.
BladeFireLight, I missed Welcoming You to "The Pit"! My thanks to DWCowles for the Tip!
You are Now Enrolled in the BBQ University! Attendance and Participation are Mandatory!
Enjoy "The Pit"! Please Post Pic's of Your Beef Ribs!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
ND?
I'm in Nebraska, and I forgot to take before pics.
it's sunny and 77, hi should be 84. Sun is gong to be clearing the house in an hour, probably going to make temp control harder than it is.
I have a gas smoker and found that I can control the temps better if I adjust the flame using the space between high and off. My smoker dial is "off" at the 12 o'clock position, high at the 9 o'clock, and low at 6/3 o'clock (can't remember 100%). The space between 9 and 12 o'clock can be used once it is lit to fine tune lower temps. You may already know this, but others may not, and what is the Pit but a place to share lessons learned.
Actually, "done" is more a function of when they will offer almost zero resistance to your temp probe rather than what the probe reads for temp... Enjoy!
define zero resistance. I was planing on hitting the chef temp for ribs of 203
I have a gas smoker and found that I can control the temps better if I adjust the flame using the space between high and off. My smoker dial is "off" at the 12 o'clock position, high at the 9 o'clock, and low at 6/3 o'clock (can't remember 100%). The space between 9 and 12 o'clock can be used once it is lit to fine tune lower temps. You may already know this, but others may not, and what is the Pit but a place to share lessons learned.
ok temps started climbing as the day got hoter. I tried your trick on my master built 30 and I do have greater control. Thanks
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