I’ve been smoking this bad boy for a little over 10 hours now at 225. The temp is reading about 170 still. Do I just keep going, or? The top isn’t exactly buttery like I seen in other videos, but it’s also a lot thicker than other beef rib videos I seen.
by Shoddy_Seaweed_1102
7 Comments
By buttery I mean “probe tender”. In the middle and by the bones the temp about 190, temp at the top meat slab is 175
Keep going till 200 ish. Wait till it’s tender. That’s gonna be damn good. Maybe a little over 200 but when it’s in that range probe test.
Bump it up to 250 to push through the stall.
Keep going, increase the heat to 275, if the bark is getting too dark then wrap it
I want to see the end result!
I find 225 /230 too low for plate ribs. Try 250 till the stall, then wrap and jack to 275 for 90mins. Then unwrapped to finish the bark. Should be 5-6hrs total.
I normally do 275-300 for beef ribs. Spraying every couple of hours or so. But if you’re looking you ain’t cooking