Short ribs question

bigal

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Sep 21, 2006

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10

Western Kansas

• Aug 29, 2007

• #1

Has anyone taken these to 205*, like brisket? Better taken off smoker at 155 or 205*?

These are "big boys", foot long, 4" thick.

 

meowey

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Jul 16, 2006

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Northern NY (Adirondacks)

• Aug 29, 2007

• #2

Is it a rack, or are they separate ribs?

Take care, have fun, and do good!

Regards,

Meowey

 

bigal

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Sep 21, 2006

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Western Kansas

• Aug 29, 2007

• #3

spares. just 2 rib bones w/alot of meat.

 

meowey

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Northern NY (Adirondacks)

• Aug 29, 2007

• #4

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

 

bigal

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Sep 21, 2006

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Western Kansas

• Aug 29, 2007

• #5

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?????????

Thanks dog.

 

flash

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Mar 30, 2007

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Chiefland/Cedar Key, Fl

• Aug 29, 2007

• #6

Hardly what I would call a "short" rib