I finally found and bought some short ribs last Tuesday. They were dry brined that day and put in the refrigerator for yesterday. I thought they would be a great Super Bowl meal. However, a 100% chance of rain made me put off the cook until today. So they went on about 8:15 this morning @ 225* with salt and pepper only. My plan was to go to the gym, then buy some sides for supper, and return home. If the rib temps were moving slowly, I would bump the temp up to 250*.
However, I found out I had to go somewhere with my wife, so I didn't bump the temp. When I got home about 4 PM, the ribs were coming out of the stall and I bumped the temp to 275* because I was now behind schedule. The ribs reached probe tender about 6:15 PM and I cambroed them for about an hour.
Boy, were they good! Very tender and moist with a great flavor. Move over brisket - you have been replaced by short ribs.
8 hours in.
After an hour of cambro.
A narrow but intense smoke ring.
Plated.
However, I found out I had to go somewhere with my wife, so I didn't bump the temp. When I got home about 4 PM, the ribs were coming out of the stall and I bumped the temp to 275* because I was now behind schedule. The ribs reached probe tender about 6:15 PM and I cambroed them for about an hour.
Boy, were they good! Very tender and moist with a great flavor. Move over brisket - you have been replaced by short ribs.
8 hours in.
After an hour of cambro.
A narrow but intense smoke ring.
Plated.
Comment