Short ribs question

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Smoking Fanatic
Original poster
OTBS Member
Sep 21, 2006
Western Kansas
Has anyone taken these to 205*, like brisket? Better taken off smoker at 155 or 205*?

These are "big boys", foot long, 4" thick.
I think I would smoke them like pork spareribs. Maybe 4-2-1 or foil sooner if the meat pulls back sooner than 4 hours. I'm just taking a WAG here, so take it with a grain of salt.

Take care, have fun, and do good!


Thats similar to what I did last time. I'm gonna "wing" it and see what happens.

Bones will be frozen and vac pac'd for soup this winter. Some SOB gave me a great idea...........I wonder who?????????

Thanks dog.
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