short plate beef ribs: 225F or 250F or 285F ????

[Enrico Brandizzi]

Choise CAB plate beef ribs for the fisrt 1 at 225F
Prime CAB plate beef ribs for the other 2.


this is the 225F smoked Prime (for 10:40 hours)

IMG_7465 by Enrico BBQness, su Flickr


This is the 250F smoked Choise (for 8 hours)

IMG_5837 by Enrico BBQness, su Flickr


This is the 285F smoked Prime (6 hours)

IMG_7549 by Enrico BBQness, su Flickr

wich one do You prefer ???

Enrico

 

[Rich Dahl]

I'll take both please. They both look great.

 

[Barb D]

Enrico, you nailed them both outstanding job. Now you can send a plate this way, because I'd be more then happy to take them off your hands!!!

 

[Robert-R]

285* ones for me.

 

[Alan F]

You want to got hotter with beef ribs.

 

[Noe]

The 285 ribs will do, try 275.

 

[Dustin Dorsey]

Awesome cook! I tend toward low and slow but I think the fat rendered best in the 285 one. It's really close between the 250 and 285 just going by appearance. It really just depends on b if the 285 ones are as tender.

 

[Michael C.]

Hmmmm, I'll eat all of that!!!! Nice smoke ring there too!! Looks very tasty!!!!

 

[Randy]

275 - 285 for 6 hours or so til prob tender works for me

 

[Robert T]

They both look delicious. I really can't see much of a difference.

 

[ChuckO]

I like them all, but I lean towards the 225. Looks nice and juicy, but well done. They all look out of this world

 

[TonyUK]

285[SUP]o [/SUP]for me. I like how the fat has rendered. I like my ribs on the dry-ish side, with a bit of 'tug & chew'. I don't really like the texture of fall-off-the-bone.

But they all look good Enrico.

 

[Cliff Bartlett]

Nice job Enrico.