nice looking bones there. a few questions.
1. Why did you decide to go at such a high temp? Do you usually do brisket that high?
2. You mentioned that you wouldnt foil and braise next time, dont you think the braise helped render out the intmixed fat pockets that most beef ribs usually have and most people end up cutting around or spitting out?
I can see wanting a little more bark for some but I thought those looked top notch. I have a ton of various beef ribs to do this summer from a couple cattle that we butchered and thought your approach looked about as good or better than any results I have had in the past myself. Nice work.
Thanks Jimmy, for the discussion, compliments and Point.
1. I wanted them for Lunch not Dinner, and didn't want to get up any earlier.
No, all but one of my briskets have been Low-n-Slow.
As for the one where I intended to cook Hot-n-Fast, I chickened out and halfassed it, maintained an average 250'.
Still came out nice, just not fast.
2. These Chuck Short Ribs had great marbling and layers of fat.
They were literally dripping rendered fat/collagen, damned tasty but almost too rich/buttery with fat.
Next time I want it to render out more, not caught in the braising liquid.
I'm thinking smoke and then grill for this cut of ribs.
3. Bark, Sear, Char or Burn, whatever, I have a passion for it
Crutching, foiling, braising definitely has a detrimental effect it.
So I usually only do it when time is an issue, and then I prefer to reset it similar to a 321 method.
I didn't do that with these because my IT was already high as I dared take it without risk of mushy meat.