Finally getting to do beef short ribs. Yeah.
I have 4 ribs. 2 I left together cause they are thinner. The other 2 I separated so I have 3 pieces. The 2 larger ones weighed right around 1lb each and the double rib about 1lb-9oz.
So roughly running at 225* any approximate length of time this cook may take?? I know the real answer. But I'm just trying to gauge my timing. And
if they get probe tender early can I cambro them without turning them into mush???
As always your input is greatly appreciated.
allrighty than. Here's a couple of pics.
Kettle all set up. Ribs just put on 12:20 Sunday.
Oh and is that a little Weber in the background? now 3hrs in temps holding between 244-250* I did use one good sized chunk of cherry wood.
Huskee on a different note. I believe it was you that posted a link to a new kamado. Can you please send me that link again as I'm in the market for a kamado. Thanks brother.
jeeeze forgot to mention the ribs are in "the stall" 158* for the last hour.
I have 4 ribs. 2 I left together cause they are thinner. The other 2 I separated so I have 3 pieces. The 2 larger ones weighed right around 1lb each and the double rib about 1lb-9oz.
So roughly running at 225* any approximate length of time this cook may take?? I know the real answer. But I'm just trying to gauge my timing. And
if they get probe tender early can I cambro them without turning them into mush???
As always your input is greatly appreciated.
allrighty than. Here's a couple of pics.
Kettle all set up. Ribs just put on 12:20 Sunday.
Oh and is that a little Weber in the background? now 3hrs in temps holding between 244-250* I did use one good sized chunk of cherry wood.
Huskee on a different note. I believe it was you that posted a link to a new kamado. Can you please send me that link again as I'm in the market for a kamado. Thanks brother.
jeeeze forgot to mention the ribs are in "the stall" 158* for the last hour.
Comment