British BBQ Society Forums

My last cook before I sold my WSM were short ribs, cooked them around 225F -250F

Took them to 203F this took about 11hrs, they come out pretty good, still a little fatty maybe not as tender as I would like.

Has anyone taking ribs to 210F, I have read conflicting information , people seem to have there own quirky rules when it comes to smoking.




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Temp is a rule of thumb, they are done when tender

As brisket said temp is a guide only, not a red line.

If you want them softer, keep cooking!

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Might stop relying on the probe and more the feel


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I my experience id agree with others. Feel. And time.