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Any Time is Grillin Time

I wrangled my smoker out and smoked two butts overnight. I bagged them around 3:30 this morning and will be pulling them in a couple of hours and FTCing them until we eat a late lunch at 2.
 
We made a Costco run today. I bought a 100oz package of their 88% ground beef at $5.49 a pound. I divided it into 8 12+oz packages and vac sealed and put them in the freezer. I've found it's the perfect amount for the wife and I for a meal. The only other meat I bought I'll smoke Sunday. I came home with a rack of beef back ribs. I'm anxious to get them smoky. It's been way too long since I last had beef ribs.
 
Well, this was coming...
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...so I grilled early.
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I just put my beef back ribs on the smoker. I used some avocado oil as a bonding agent and seasoned the rack with coarse salt and pepper. I'm anticipating a six to seven hour cook at 225°. I noticed the last time I smoked beef ribs was January 2023. It's no wonder that they sound so good.
Beef Ribs.jpg
 
I normally do the 3-2-1 cook on the beef ribs just like the pork ribs. I only deviate when they need to cook just a little longer for my liking. Today's cook was weird. I put the ribs on and went bike riding. I had three hours before the wrap time and it was a dandy day to ride. I was home and at the three hour mark I checked the temp. Normally the ribs are around the 160 - 170 temp range and I wrap them. Today they were in the low 180's. I dropped the temperature of the smoker to 200° and didn't wrap them. I went riding again and gave the ribs two more hours of smoke. When I returned I found the ribs had stalled and were still in the low 180° range. I wrapped them and turned the smoker back up to 225°. I checked the rack a half hour or so later and it was out of the stall and nearing my target temp of 200+ degrees. I let the ribs finish and wrapped them and put them in the hot box until dinner. I hope I don't have to baby sit the next rack but man oh man these ribs were special.
Beef Ribs 1.jpg
 
olbriar said:
I normally do the 3-2-1 cook on the beef ribs just like the pork ribs. I only deviate when they need to cook just a little longer for my liking. Today's cook was weird. I put the ribs on and went bike riding. I had three hours before the wrap time and it was a dandy day to ride. I was home and at the three hour mark I checked the temp. Normally the ribs are around the 160 - 170 temp range and I wrap them. Today they were in the low 180's. I dropped the temperature of the smoker to 200° and didn't wrap them. I went riding again and gave the ribs two more hours of smoke. When I returned I found the ribs had stalled and were still in the low 180° range. I wrapped them and turned the smoker back up to 225°. I checked the rack a half hour or so later and it was out of the stall and nearing my target temp of 200+ degrees. I let the ribs finish and wrapped them and put them in the hot box until dinner. I hope I don't have to baby sit the next rack but man oh man these ribs were special.
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I gave up overthinking short ribs. My recipe: 225 for 10 hours. I put a rub on them, set them at 225 for 10 hours and don't bother checking. I pull them, let them rest, and eat.
 
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