first time for short ribs

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okay. so those were delicious. not as juicy as brisket.. but then we only ate the rack that i trimmed the cap off, so that might have something to do with that. like burnt ends except every bite was a burnt end. and now, for the pics...

resting
View attachment 657509

unwrapped
View attachment 657510


and sliced. the eating part you'll just have to imagine.
View attachment 657511View attachment 657512

9 total hours on the pit. 50 degree temp swings each way until i got fed up and let it rock at 300*F, then it was fine - held within 5 degrees. that was for the last 2 hours or so. gotta get some gaskets for the lids - they leak like crazy.
look good and there is a small window of good when cooking em so you were pretty close. I bet they still tasted great thanks for sharing
 
They look fabulous, and as Jim mentioned just run with the smoker.

Point for sure
Chris
 
so, here's an update - the rack that i did not trim was sooooo much juicier than the one i did. not as prominent of a smoke ring, but thats to be expected.
 
Awesome job! They look incredible! We’re huge beef short rib fans, those would have been destroyed at my house.
 
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