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Short ribs - FTC

I will be making short ribs again soon. Not putting off making brisket, but it is food for only 4 people.

Now, I think I have to make lunch that day. Given my last rack of 2 kg (4.4lb) took about ten hours, it means I have to get up in the middle of the night.

No need to convince me to try it otherwise, I love getting up, having a beer and crawling back in bed smelling like smoke and meat  :).

However, can I also keep the ribs warm FTC just like I would brisket or pulled pork? Common logic dictates 'yes', but I wanted to know if there is anything particular to take into account.



  • lousubcaplousubcap Posts: 24,375
    I don't know what temperature you ran with your ribs mentioned above but I plan for around 7 hrs at 250-260*F (I'll leave the conversion to *C to you  =) ) for around a 7-8 lb three bone rack of beef plate ribs.  
    Answering your question, you can FTC them. Just make sure to stop the carry-over cooking by letting them sit on a cooling rack for around 15 minutes first.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • lkapigianlkapigian Posts: 8,184
    Same as @lousubcap , I use butcher paper and wrap late , 180 + as to not ruin the membrane 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • SmokeyPittSmokeyPitt Posts: 10,488
    I think you could FTC beef ribs just like a brisket. FWIW I usually just use my oven on the keep warm setting rather than FTC. Pull the meat, let it rest a bit, wrap in foil and stick it in the oven on the lowest temp. My oven goes down to 170 so this works for anything you cook to a higher internal temp (ribs, beef ribs, brisket, pork butt, etc). 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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