Quick help please

Daddyshack

 My beef short ribs have apparently cooked faster than expected. Only Four hours and they register 205 and probe tender. We don’t plan on eating for six hours. What’s the risk in taking the temperature higher a handful of degrees? Any other thoughts? 

lousubcap

If they are done then I would not go any higher with temp although you could go up to around 210*F with little to no degradation.

I would pull from the BGE, put on a rack in a foil pan (or straight into a pan if no small rack available), tightly seal the pan with foil to prevent loss of moisture and place in your clock box (oven) on its lowest setting (mine only goes down to 170*F) until around 30 minutes prior to serving, then have at 'em.  FWIW-

Carolina Q

Would sous vide at 160°ish work? To keep warm and avoid drying out? Dunno, never tried it.

Daddyshack

Thanks for feedback and help.