Beef Ribs & Stall

[Henry H]

New Years Eve, put in a rack of beef ribs, separated by the butcher into individual ribs. 225 degrees in a masterbuilt using a therm-pro probe. Used cherry, with water in the smoker dish. Waited them through the stall. After 11 hours(!), still only 174 on the probe. Gave up, put them in the fridge. They're now in the slow cooker. The only thing unusual was I put them in a very low pyrex dish.

Any ideas on what went wrong?

 

[dcecil]

My only guess would people the probe was giving a false reading for your pit temp. Just a guess but those should have been done at about 6-7 hrs at that temp.

 

[jcam222]

So they were separated , how thick were they? As was said already I’d double check that Thermopro using ice bath test.

 

[motolife313]

I bet they will be good after the slow cooker! Those are called beef short ribs btw. I prefer to do the whole 3 or 4 bone rack. Or Korean short rib which are thin cut