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Mar 26, 2020
10:44
:13
am
NWCoug
All-American
Not bad advice. Smoke until 160s and then wrap. Another thing I would suggest
is to remove any membrane you can from the back of the ribs. They have a lot of connective tissue (just like other ribs) so you have to go low and slow however you do it.
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NWCoug
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NWCoug
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Jul 4, 2008
Last login
May 19, 2024
Total posts
5,344 (5 FO)
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Messages
Author
Time
Beef short ribs on the smoker... any tips?
TheLost
3/26/20 10:08am
do you have a water pan near the firebox?
Supercoug
3/26/20 10:10am
Nope, but i could make one. Somebody online said to cook them like brisket?
TheLost
3/26/20 10:12am
Placing a water pan right by the airflow helps maintain temp in the chamber, and it imparts more smoke flavor onto
Supercoug
3/26/20 10:19am
No need to make one. Just put a glass or metal bowl of water in the smoker
valcorger
3/26/20 10:20am
Not bad advice. Smoke until 160s and then wrap. Another thing I would suggest
NWCoug
3/26/20 10:44am
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