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FTC w/ whole chuck short ribs

I picked up a couple 4 bone racks of chuck short ribs, I’m planning on about 8 hrs total cook time. 4-5 hrs on the egg, 45 mins to an hr in foil, then back on the egg for 30-45 mins. I may have to FTC these thing for a bit. I’m guessing they’ll be fine but I wasn’t sure because they don’t have the same mass as a brisket to hold heat. Any thoughts or experiences to share?


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