Greetings from the UK
Im looking to ….. see below pic !

smoke a couple of 4 rib racks of short beef rib
I’m assuming 230f until 195c cooked temperature with a salt and pepper rub
Question: Do I need to foil them ?
Either way, what kind of cooking time am I looking at
Comments
For the finish-use a toothpick and check for the feel in the thick part of the rib meat and between the bones. No resistance and you are there-likely around 200*F+/-. Cook time can roll from around 4 1/2 to over 6 hrs.
BTW-scroll down the front page of threads and you will see one about a "Zoom/Speakeasy" session happening on Friday 12/30. That session intentionally will kick off at 5 PM/10 PM (EST/GMT) to enable you guys from your side of the pond to participate. FWIW-
m misunderstanding your temps 195c cooked temp is , well, way overdone…think you meant 195 f….. welcome
when are you guys gonna get with the metric system !
I meant 195f as a cooked temp
- Understand your plight concerning metric but what about this?
- Not wanting to start anything and understand you are in the UK but my wife was sniffing around a Buche De Noel recipe online today and this table appeared.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
Hear!
And in keeping with the "learn something new dang near every day here"...
Here you go-
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Nice blogspot.
someone me great meat on there
Next ! Leicester !
LBGE
Pikesville, MD
All good advice about beef ribs! Especially the part about pulling them before 383°F!
Some good eating awaits! Let us know what you think!
When in doubt Accelerate....