Smoking beef ribs for the first time tomorrow. I've seen

>>8596171
>that pic
please stop, anon, I already fapped today...

>>8596180
If you feel the urge, you must splurge.

>>8596171
Your pic looks like a brisket. I hope you actually did enough research to know the difference.
I did a brisket. I watched a bunch of YT and read a lot of recipes, and I ultimately just followed the instructions in the traeger booklet. Came out fucking awesome.

My advice? 225.

>>8596191
>brisket
>Clearly a bone on the bottom

You're kinda new here, aren't ya?

Those are beef short ribs from the plate.

>>8596171
Are they plate ribs? I would cook it at around 275-290. No wrap. Spritzing with water every hour after the first 2 hours. Cook until probe tender. If you do wrap i wouldnt do 3-2-1, every time ive used 3-2-1 with pork ribs they have been overcooked. i would probably 3-1-(unwrapped cookuntil probe tender).

>>8597774
Yeah they're plate ribs.

Been doing 250-260 for about an hour and a half now.

>>8597774
Since I am running at a lower temp, would you suggest wrapping for 2 hours then?

>>8597832
Yeah. What are you cooking on?

>>8597849
Also how are measuring temp. My cookers thermometer is off by 20 degrees.

i've never smoked anything before but i'd like to start this summer

thing is i don't have a yard.

trying to decide between getting a small smoker that i can pack in my van and take camping or just rigging a diy campfire smoker

any thoughts or experiences either way?

>>8597849
>>8597853
I'm smoking in a Weber kettle with Kingsford and some hickory. Using a digital thermometer with a probe right where the meat is. Been doing pretty good keeping it between 250-260. Coming up on about 2 hours now.

>>8597856
OP here.

I live in a row home in South Philly. I've just got one of those 12x15 slabs of concrete for a back yard. I just use a nice Weber kettle. It's good because I can grill and smoke with it. Eventually I do want to get an actual smoker but for just starting out, it's pretty nice.

Don't aim for a temperature, aim for a texture. Poke it with a fork. Does it feel done? No? Keep cooking. Yes? It's done!

>>8598101
It's not rocket science, it's...

FOOD """""""SCIENCE""""""!

OP here. I just wrapped after 3 hours. Color and outer texture was looking good. Was getting some pullback. Running around 270 now. Added some charcoal because it didn't look like I'd have enough to finish. Trying to get it to drop a little bit.

>>8598154
Oh and my internal was 165

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If anyone's still lurking.

I pulled them after 2 hours. They were done. Threw them in the broiler for a few minutes to crisp.

>pic related

>>8598635
That'll do pig, that'll do.

Personally, I liked smoke brisket better. But smoked beef in general is nice.

Got a dry rubbed pork butt on the Masterbuilt Electric right now. Regardless of what I'm smoking, I never set it above 225

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Not much of a smoke ring, but they were tasty

>>8599013
Ribs need higher temp about 275 to properly render.

Chicken needs a high temp to properly crisp up the skin.

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>>8599296
>>8598635

Not too shabby. Those look like chuck short ribs, though. A step below plate but good eating nonetheless.

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>>8599320
>>8599013

275 is what I do for beef ribs. Brisket I finish at 350 and rest for several hours.

>>8596191
As >>8597586 said, maybe you should shut the fuck up if this is your first week cooking?

>>8596191

>Your pic looks like a brisket. I hope you actually did enough research to know the difference.

what the fuck is wrong with you

>>8596171
Smoking is bad for your health op

>>8598635
beautiful. great color. how tender was it?

>>8602744
OP here.

They were fall off the bone and pretty tender. Next time I'm going to try at a higher temp though and hopefully get a smoke ring on them. Not going to wrap either.

>>8602781
excellent job. post the next ones too!
i don't post anymore because /ck/ has so many assholes these days. maybe i'll post my brisket in your next one.
thanks for sharing.