Smoked this in my brick pit (favorite) because I had a little time on a holiday weekend remembering the sevice men and women. If it weren’t for them we’d be living as we’re told or in search of a cat to eat. I can only pray God will fix those I can’t and grateful for our outer layer protecting us. God bless America! Keep reading
Brick pits are cool because they hold heat so well and keep the Texas heat out so the temps stay somewhat stable. You still have to tinker with the heat source quite a bit in the beginning and sometimes air but once you get to your spot it’s just paying attention throughout the smoke. They make sort of a sweltering no outside interference pit.
I kept the pit air between 200-230 throughout and pulled the ribs when the internal temp popped 190. Almost always your internal temp will seem to stall around 160. Hang in there that’s when the most magic is is being applied. It takes a lot of time considering how close target pit air and target internal meat temp. If my target air was 230-250 it obviously shrinks the smoke time. Which would be better? Only your mouth can decide.
When finished, your beef short ribs will be rich with a deep meat flavor.
Prep Time 12 hours 10 minutes
Cook Time 10 hours
Sides 30 minutes
Used cheaper short ribs that cost about ten bucks. Try to find a pack that are relatively all the same size and nice marbling. You can buy the high dollar too.