Guys, First time smoking Prime beef short ribs (two plates of 4 ribs each) in my WSM on the 4th. Since they are Prime, should I treat them like Prime brisket and take them off at 190-195 IT? Happy July 4th celebration to all!
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Beef Short Ribs Cook Question
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Founding Member
- Jul 2014
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- Winfield, IL
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"If you're going to do it well, do it with passion!"
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- Mar 2017
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- Northern Illinois
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I go with probe tender. The meat will shrink on the bone a bit, then I start checking. lonnie mac did a great job on his Wagyu ribs. Look at his thread for a real treat!
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I agree with kmhfive with a few extra steps. I trim the fat from the surface and once I hit probe tender, I'll wrap and hold at around 200 for an hour with an hour cambro prior to serving. That helps to break down those last little fat pockets inside. 1st pic is just the cambro, 2nd pic is the holding and the cambro.
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