Quote:
Originally Posted by pmezo
So when you guys say to probe for tenderness. Just stick a toothpick in and it should feel like pork ribs? Don't even bother with an IT then?
I think I'll just shoot for 250-275 and start checking it around 4-5 hours and see how it feels. No wrapping either? I typically don't wrap my spares or baby backs. Don't like my ribs too mushy... i like some bite.
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Sounds to me like you're good to go as far as method is concerned. I haven't done them cut apart, so maybe check them a little earlier - wouldn't hurt to check at 3 hours just to see what's up - ya can't uncook 'em, know what I mean? I don't wrap either btw. Short rib is getting to be my favorite cut of beef. 
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