BBQ Short Ribs February 12-13 2011 – Part 2

I’ve got the ribs on the smoker and I’m using a user program for the first time. If I set it up right I’ll get

  • 250 degrees for 2 1/2 hours
  • Down to “Smoke”for an hour
  • Back up to 250 until the meat probe in one of the ribs reaches 180 degrees

After 2 hours at 250 degrees

The rib with the probe was up to 154 degrees when the temp was at 250. Once the smoker went down to “smoke” (about 170 – 180) the probe dipped to 149, then 141. 
After 2 1/2 hours at 250 and 1 hour on “smoke”

I imagine the probe temp will start to rise again.
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I checked again at 3:20; the biggest rib with the probe was at 167 but the others were at 180 or above so I took the finished ones off:

Wrapped in foil; they got done sooner than I expected. They’ll have to wait ’til Jeff gets here for dinner.

That bit on the lower left was actually a piece of meat that came off the biggest rib, which was a dinner in itself. It didn’t have any fat in it and ended up way too tough; kind of like I expect my first brisket will taste like 😦

The last big rib wasn’t finished until 4:45.

Dinner is served

One of the better ribs; nice smoke ring.

The smaller pieces were good; the very lean pieces were too tough. I liked the rub. I think a do-over but I’ll need to make sure that the ribs are similar in size. The Pellet Boss did not turn off automatically which is something I’ll have to figure out.

About howardwthompson

I'm a person who likes to travel, read, cook, and eat
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