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Beef Short Ribs Question

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    Beef Short Ribs Question

    Hello everyone. I'm smoking beef ribs for the first time on July 4. My butcher separated them into 10 individual ribs for me (total weight just under 10 lbs). I'm guessing it will take 6-8 hours to reach 203. I noticed Meathead's recipe said not to wrap beef ribs in foil or butcher paper. Any tips for best way to keep them warm if they hit 203 a couple of hours before I want to serve them? I'm planning to put them in the smoker around 10 AM and hope to serve them around 4 or 5.

    Thanks!

    Chris

    #2
    While I do not wrap beef ribs while cooking, when I have to hold them I take them off and wrap in foil to hold. I either set my oven for 140 and hold them there, or use a roaster on the low setting to hold. Others will probably have other ideas.

    Comment


    • EdF
      EdF commented
      Editing a comment
      Those are good ideas. Cambro/faux cambro is likewise fine.

    #3
    I would definitely allow more time. These chunks of tasty meat seem to always take longer. I’d start the cook at 8am and if they finish early hold them by wrapping in foil, then towel, and place in cambro or cooler.

    Comment


      #4
      Welcome to the pit! Like the others said, either the oven or the faux cambro.

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        #5
        Welcome to The Pit. Meathead meant that you should not wrap while cooking. As others have said, it's OK to wrap for holding.

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