Robert-R
TVWBB Diamond Member
Sometimes... that's what it comes down to.
Coated some chuck short ribs with bacon grease and a heavy dust of K-salt & pepper.
Put them into the 14.5 over a basket of used KBB and a small split of red oak @ 260*.
Added some reds at the 3 hour mark.
At the 4 hour mark... two of the ribs were cooking much faster than expected.
Probed tender around 200* internal temperature. So I pulled them and nuked the taters for 5 minutes.
Time to Eat.
The stragler was done about 30 minutes later.
It did not escape.
Coated some chuck short ribs with bacon grease and a heavy dust of K-salt & pepper.
Put them into the 14.5 over a basket of used KBB and a small split of red oak @ 260*.
Added some reds at the 3 hour mark.
At the 4 hour mark... two of the ribs were cooking much faster than expected.
Probed tender around 200* internal temperature. So I pulled them and nuked the taters for 5 minutes.
Time to Eat.
The stragler was done about 30 minutes later.
It did not escape.
Last edited:
