Planning to break in my new OKJ Highland (after burn-out and seasoning of course) with a bunch of bone-in beef short ribs for my dad's and my dual birthday celebration next month. What internal temperature should I pull them at? And roughly how long should it take to hit that temp if smoking at 225?
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Short ribs
- Thread starter Odysseus
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
don't know exactly but i would say no less than 3-4 hours.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
