FatDaddy
is Blowin Smoke!
- Joined
- Apr 4, 2006
- Location
- Wichita...
Wanted to try beef short ribs this weekend and searched and came up with this thread. Brethren question - how can you tell if these are done? I was thinking of wrapping for an hour or so but didn't know what the benchmark test was and the doneness test. Thanks for any help. OBTW, these will be done on the UDS.
They pull way back from the bone, pretty much have big chunks of meat. I just probed em and when they hit 190 or so i pulled em and let em rest. I wrapped for a couple of hours during the cook. I think i followed the 3-2-1 method and adjusted times, accordingly. i think they took about 7 hours or so if i remember right. They aren't fall off the bone tender like spare ribs. they require a fork and knife. They are damn tasty though.