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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-14-2018, 05:33 PM   #1
WareZdaBeef
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Default Semi live short rib cook (cinepr0n)

Tree hours in. Had the el cheapo WSM knock off set to tree fiddy. Wrapped in BP, added water to the pan, and going to let it ride all night at 200F till the bones start to give. Yes it will take awhile, but they all break, eventually.
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Old 05-14-2018, 05:43 PM   #2
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Looking great.
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Old 05-14-2018, 11:08 PM   #3
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So, another 4 hours at 160F. Its going into the diy combi oven.
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Old 05-14-2018, 11:13 PM   #4
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Nice. Dem bones look great.
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Old 05-14-2018, 11:25 PM   #5
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Nice. Dem bones look great.
They are almost there, they havent gave way yet at this temp, but they are close. This is uncharted territory for 90% of the brethern, so thats why the lack of commentary. It will all makes sense tommorow then i post finished product.
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Old 05-15-2018, 12:36 AM   #6
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I've done several Walmart shiners this way but in my Masterbuilt though. Slim beef back ribs can easily dry out at higher temps.
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Old 05-15-2018, 05:30 AM   #7
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I’m tellin ya, one Day I’m showing up. Those bones look excellent. What brand of wsm knock-off do you have?
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Old 05-15-2018, 05:51 AM   #8
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Excellent

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Old 05-15-2018, 09:07 AM   #9
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Quote:
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I’m tellin ya, one Day I’m showing up. Those bones look excellent. What brand of wsm knock-off do you have?
TSC had a sale on 22" trail embers for $99, couldn't pass it up.
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Old 05-15-2018, 09:46 AM   #10
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Quote:
Originally Posted by WareZdaBeef View Post
TSC had a sale on 22" trail embers for $99, couldn't pass it up.
I also bought the trail embers when TSC had them on sale. So far I really like mine. What is the longest cook you have done on yours? My biggest gripe is the very poor fire basket. I tried modifying mine by adding extra holes etc but ended up buying a Hunsaker Vortex. It made all the difference in the world in controlling the heat.


The ribs are looking good. I can't wait to see the finished product.
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Old 05-16-2018, 06:52 PM   #11
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Do you have a picture of them cut after they are done?
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Old 05-16-2018, 07:51 PM   #12
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Quote:
Originally Posted by WareZdaBeef View Post
They are almost there, they havent gave way yet at this temp, but they are close. This is uncharted territory for 90% of the brethern, so thats why the lack of commentary. It will all makes sense tommorow then i post finished product.
So how is this uncharted territory of 90% the Brethren? I guess I'm trying to make sense of that. They look good. Where the rest of the pron be at?
They aren't still cooking are they?

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Old 05-16-2018, 08:17 PM   #13
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Quote:
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So how is this uncharted territory of 90% the Brethren? I guess I'm trying to make sense of that. They look good. Where the rest of the pron be at?
They aren't still cooking are they?

WareZdaBeef, Beef?

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They actually are still cooking, well sort of....We had some Tornado's and severe flooding the past few days. I put them in suspended animation and they are finishing up tonight. I'll have the rest of the pr0n sometime tonight after i finish unflooding my basement.

PS, the uncharted territory is cooking extremely low (keeping the ribs steady at 160F throughout the cook). Its nothing new, but i had to say something to get your attention :P.

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Old 05-16-2018, 08:24 PM   #14
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Guess I'm confused then, 2 days ago you posted pics that look like they are fully cooked. I'm not sure what suspended animation is, did you cool them down because of the weather?
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Old 05-16-2018, 08:30 PM   #15
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Quote:
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I also bought the trail embers when TSC had them on sale. So far I really like mine. What is the longest cook you have done on yours? My biggest gripe is the very poor fire basket. I tried modifying mine by adding extra holes etc but ended up buying a Hunsaker Vortex. It made all the difference in the world in controlling the heat.


The ribs are looking good. I can't wait to see the finished product.
I am using a DigiQ and i drilled extra 1 inch holes in the basket. I use the snake method and get about 12 hours at a steady 275F. I would like to hear more about this Hunsaker Vortex. I know what a Vortex is but i thought that was mainly for high heat in a target area, not so much for long cook times?
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