my guess is they were cooked longer than necessary therefore causing the extra shrinkage. they should be about like brisket as far as probing and can be tender anywhere from 195° to 205° or a tad more. did you have a thermometer probe in them?
They do shrink a good bit, but that is excessive
Shrinkage, yes, but most meat does.I find that happens alot with Beef Short ribs. I personally don't do them anymore in the smoker as they take a long time for minimal meat due to shrinkage, I prefer the Pork or Lamb Ribs by miles.
if I have to do them, I smoke for an hour then pop in slow cooker![]()
Shrinkage, yes, but most meat does.
Pork and Lamb, yum!
Minimal meat, you buying Back Ribs?
Long time, compared to smoking what, chicken, chops or steak?
Slow cooker? <<< Heresy!
Just yanking your chain.![]()
I don't bother to remove it with any rack ribs, plenty of smoke, retains moisture for juicier meat.Would leaving the silverskin on reduce the shrinkage a bit? I've read that some people leave it on. Just don't know if you would get the as much smoke to the meat, though.