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Just a quick update as this is my first time on this one. Almost 3 hours in and the largest shank is registering 148, I now think I will let this go at least 4 hours prior to braising. Coming along!
They can stall, not abnormal. Not sure if you are wrapping on this one or not. I tend not to cook ribs to temp, just look for pull back and do a bend test.
Courtesy of @TomKnollRFV in my 4th of July smoking thread. As I was looking for something different, Osso Buco certainly does the trick. I picked up all of the beef shanks Meijer had this morning as Kroger claimed they were on backorder :) Here is the starter pics with the ingredients...
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