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I've ended up doing beef ribs quite a few times this summer. Back ribs (x3), individual short ribs, plate short ribs. My last attempt at back ribs was definitely my favorite. Not the meatiest guys in the world but the butcher wasn't stingy either:
Oh man, I made the exact same mistake with chicken once. At least you got back on track. By the time I switched back to F the chicken was way overcooked.
Was quite happy with the results. Only negatives have to do with the inconsistenty with which the butcher cut them. I did 3-2.5-0.5 over hickory at 225.
Sandwiches and chili are always good. However, my favorite has to be mac and cheese. Last time I smoked a brisket we shredded some leftovers and added to mac and cheese, then smoked the mac and cheese too. Was crazy good.
I recently experimented with the small (2ish lbs) flats my grocery store sells. I don't think it is possible to get anywhere near the results one would with a packer, though SmokinAl's suggestion will help for sure. The problem is ideally you would want to wrap it for moist results but since...
Thank you for the very helpful response! After doing more research I was also leaning toward plate short ribs so great to have confirmation. Seems the process is more or less what one would follow for back ribs too.
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