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Short ribs question

post #1 of 6
Thread Starter 
Has anyone taken these to 205*, like brisket? Better taken off smoker at 155 or 205*?

These are "big boys", foot long, 4" thick.
post #2 of 6
Is it a rack, or are they separate ribs?

Take care, have fun, and do good!

Regards,

Meowey
post #3 of 6
Thread Starter 
spares. just 2 rib bones w/alot of meat.
post #4 of 6
I think I would smoke them like pork spareribs. Maybe 4-2-1 or foil sooner if the meat pulls back sooner than 4 hours. I'm just taking a WAG here, so take it with a grain of salt.

Take care, have fun, and do good!

Regards,

Meowey
post #5 of 6
Thread Starter 
Thats similar to what I did last time. I'm gonna "wing" it and see what happens.

Bones will be frozen and vac pac'd for soup this winter. Some SOB gave me a great idea...........I wonder who?????????icon_twisted.gif

Thanks dog. PDT_Armataz_01_11.gifPDT_Armataz_01_23.gif
post #6 of 6
Hardly what I would call a "short" rib PDT_Armataz_01_11.gif
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