Short rib question

[orthodoc]

appreciate everyone’s help always.... in a year of smoking I’ve gotten great meals consistently thanks to the help.

I have been getting plate short ribs at restaurant depot. I just trim fat and leave skin on back. Season and smoke at 250 without disturbing until internal temp 190 or 195. Meat is good but bones literally slide right out to the point that I have almost sent the meat to the ground.

Am I bringing temp too high? The meat pulls back at a much lower temp than 190.
Thanks for any input.

 

[orthodoc]

 

[SmokinAl]

Boy they sure look good!
Try pulling them out at 180 & see if you like them then.
You can always put them back in.
Al

 

[gary s]

Al has you covered, They sure look good Beautiful smoke ring and color

Gary

 

[HalfSmoked]

As you said you can depend on great help here and you once again received it. Ribs look awesome.

Warren