Tomorrow I plan to attempt short ribs. Because they are lower in fat than beef or pork, they are supposed to cook quicker. I'll use a meat thermometer, although I don't know how accurate that will be with ribs. I picked a really thick cut, about an inch thick.
Maybe an hour of heavy smoke at 180, insert temperature probe, wrap in foil, and cook at 160 until temp reaches 150.
Has anyone smoked buffalo ribs? What worked for you?
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