Any technique tips?
do they work well with the 3-2-1?
There meaty short ribs around 2inch thick? been cooking them through for 2hrs steady at 225f there up to around 145f internal... do you guys wrap them in tinfoil or do you just let them go and if so... how do you keep them moist?
If you do wrap? at what point do you wrap internal temp wise? obviously 3hrs is quite subjective based on fat marbling and the size of the rib ....
Any info would be greatly appreciated!