Finally got my hands on some beef short ribs. First pic is after about 3 hours of low and slow. Wrapped with some butter and beef base at 165 - 170. When they were probe tender (around 200) vented steam and put them in a cooler to rest. When time to eat, took out of foil and put back on Traeger to tighten up some. Is this much shrinkage normal? Meat was moist and tender. Used Cash Cow on one slab and Peppered Cow on the other. Both tasted great.
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