THoey1963
somebody shut me the fark up.
Second cook on the LSG cabinet and it went much better than the first round. Beef Short Rib Plate seasoned with Worcestershire Sauce, SPOG, and some Chipotle Powder. The cook went great with stable temps unless I opened the door (I know, but she's new, gotta make sure she's not ruining it).
Used about 15 pounds of charcoal and made sure the coal was stacked higher and wider. This slowed the burn down.
Ribs ready to go...
By the time I put them on, the temp was fairly steady at 250*, still slowly climbing, but I was looking for around 275* so I was fine with it.
First peek after 2 hours. Meat starting to pull back.
As quick as I was to get that photo, the increase of O2 caused the temp to go up again. Same thing when I looked after 4 hours.
By the fifth hour, the temp was stable at 288* I had closed the vents a little.
The pit says 275*, the Maverick 288*. They may be both right as the Maverick probe was center of the grate and the ribs were between that probe and the stem from the pit.
After 5.5 hours I rotated the ribs. Almost probe tender...
Done a little longer than 6 hours.
Let them rest for about 30 mins and then sliced.
Sliced the meat off the bones and plated with some pasta salad (box+).
Tender, juicy, and flavorful like brisket...
Thanks for looking and for today's comments. I think it helped me dial her in some.
Oh, and SpringRam, I turned the mat over. It looks better that way too...
Used about 15 pounds of charcoal and made sure the coal was stacked higher and wider. This slowed the burn down.
Ribs ready to go...
By the time I put them on, the temp was fairly steady at 250*, still slowly climbing, but I was looking for around 275* so I was fine with it.
First peek after 2 hours. Meat starting to pull back.
As quick as I was to get that photo, the increase of O2 caused the temp to go up again. Same thing when I looked after 4 hours.
By the fifth hour, the temp was stable at 288* I had closed the vents a little.
The pit says 275*, the Maverick 288*. They may be both right as the Maverick probe was center of the grate and the ribs were between that probe and the stem from the pit.
After 5.5 hours I rotated the ribs. Almost probe tender...
Done a little longer than 6 hours.
Let them rest for about 30 mins and then sliced.
Sliced the meat off the bones and plated with some pasta salad (box+).
Tender, juicy, and flavorful like brisket...
Thanks for looking and for today's comments. I think it helped me dial her in some.
Oh, and SpringRam, I turned the mat over. It looks better that way too...
