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
I see several of us here are going hot and fast with pork butts and chuckies. What are your thoughts about doing the same with beef short (plate) ribs??
I have four 3 rib plates for next weeks cook. I'm also smoking two 7lb boneless butts at the same time and would like to shorten up my cook time if possible. All thoughts are appreciated as always.
Last edited by Spinaker; September 22, 2018, 04:51 AM.
Yeah, it really did. I also didn't wrap and I thought I noticed a little bit of a stall, but not much. If you wrapped you could probably do it faster. It'll be interesting to see how your cook goes with the rib and pork in one cook. Let us know what you do and how it goes.
Just personally I cook beef ribs at 275 and like the results. Will the additional 25-50 degrees make a difference other than time? Why not try 300 for the first test, and another time raise to 325? I would really be interested in the results of those tests.
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