Okay...that was more than one question
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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
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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!Comment
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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.Comment
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I have took them to IT of 210 F. more than once and they were perfect.Comment
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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 barkComment
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Sweet pics!
I should be cooking some next weekend. I plan to run 250-275 with just salt and pepper.
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