cooking and looking at these beauties never gets old! I’m happiest when I’m cooking low n slow with smoke. One question....I see they say on the site to pull beef cuts such as this at 203. Some of the areas were 195 and others 203-4. What reading should you base your instant read thermometer on? Center of meat? If that’s the case wouldn’t the sides dry out?
Okay...that was more than one question
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Once you get up near the 195*+ mark. The temps don’t really matter. Go more by feel. When you probe it you should feel like you’re probing a stick of warm butter. No resistance at all. That’s what you want.
You’ll be good to go my friend.
The "reading" I rely on is how easy the temp probe slides through the layers rather than what the temp actually reads. They are done when they are "probe tender", not at a specific temp! Then hold in faux cambro for at least an hour (preferably 2 or 3) just to ensure they are DONE!
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Short Ribs had a ton of delicious fat. I like to cook mine past 203, so that fat renders to absolute perfection. If you want to make pretty, firm slices, then pull at 203ish, as pushing past that makes them soft.
As Steve B and HorseDoctor mentioned, the probe going in warm butter smooth is mandatory. I push past that if the ribs had great marbling and I want that perfect mouth feel of the completely rendered fat.
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.
Thanks for the comments. Very good ideas. They came out great. Most of the fat rendered and the family enjoyed them. Can’t see it here for some reason but they had a bright pink smoke ring and crisp bark
I ran my cook at 225 but may up it next time. After nine hours they were at IT of 180s. Had to up the heat to 325-50 to finish them in time for dinner.
Oh look at that shiny new avatar! Proud poppa!!! Now I know the reason for the previous pellet Avatars. I’ve got some plates in the freezer, maybe a pellet pooper rib throw down?
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