You are reading a single comment by @NotThamesWater and its replies.
Click here to read the full conversation.
-
Are you dry brining? What temps are you using/aiming for? How are you prepping the meat? Slabs of 2? 4?
I had the opposite problem - bringing the meat up to temp without raising the BBQ levels too high. I could have gone a degree or two higher on the meat to help break down some of the tissue closer to the bone.
Aroogah
@NotThamesWater
The short ribs that I smoked overnight on Saturday we utterly desiccated.
The temperature inside the ribs is massively overshooting the pit temperature, and boiling the meat.