I visited our local market today to pick up a few things and after I got what was on my list I looked at the meat isle and Harry our local butcher had short ribs on which are hard to fiind around here so I picked up two packages to smoke today. I dry brined them then I added BBR and on to the smoker. I also picked up a package of sausages to cook as well. I notified my neighbour that the smoker was on and she brought down some chicken thighs so I was busy here are the pictures.
My beef short ribs were very good but I noticed one thing when the meat was at 198F/smoker at 250F around 4:00 pm then the temp of the meat started drop, so I increased the smoker temp until it started to rise again and by the time beef ribs were done 203F I was over 300F. I am not sure what caused this I was cooking in Akron egg, the outside temp was a-3C today with little wind.
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