Beef ribs recommendation

[Mudkat]

About an hour it is. Thanks all!

[ecowper]

gijsveltman Those ribs look stupendous. I can practically smell the beefy goodness!

[Troutman]

I can never wait for the gestation ........

[gijsveltman]

ecowper I wanted to hold for an hour, but my guests were starving, so 30 minutes had to do this time.

[Mr. Bones]

An hour sounds pretty reasonable to me, as well...

[ecowper]

I think a one hour hold is a good idea. I've done beef ribs straight from the cooker onto a plate and I've done them for a couple hours in the cambro. I feel like 2+ hours is too much, meat starts falling apart. Straight from the cooker is good, but 30-60 minutes in the cambro seems like a sweet spot for me.

[gijsveltman]

A one-hour hold won't hurt at all!

[Mudkat]

So I'm thinking of doing beef shortribs for my next cook. Do you all suggest I faux Cambro them? ecowper gijsveltman Jerod Broussard Mr. Bones

[gijsveltman]

I definitely am! Still, my mind is already on the next cook and how I can improve them!

[gijsveltman]

Start thawing ASAP!

[gijsveltman]

They were pretty nice!

[gijsveltman]

Thanks!

[Mudkat]

You gotta be happy with that gijsveltman !

[Troutman]

Man I got a plate in the freezer as we speak (memo to self: start the thaw for a weekend smoke, mouth stop watering)

[Troutman]

Agree 100% with the brisket analogy except I do cut them in 2 bone sections to 1) get a little quicker cook and 2) achieve a little more bark since I'm kind of a bark fanatic.