Smoked short ribs are not going above 76 degrees

[SEEING-TO-BELIEVE]

hi
i've been smoking 3 kg of short ribs in a pallet smoker for already 7 hours on 110 C.


the thing is that it doesn't reach 93 C but stuck on 76 C.


can i take it out and eat this way?


BTW
after the first 4 hours i've wrapped it in foil in witch i removed an hour ago because it is not going up with the temp......


also i want to mention that now it is in the oven on the same temp (110 C)

 

[Andy M.]

Often with smoked meats, there is a phenomenon known as "stall". When the meat reaches about 76ºC, the temp seems to stall and not rise further. Just keep going and it will resume its temperature climb to your desired number.

 

[SEEING-TO-BELIEVE]

thakns

 

[GotGarlic]

When our smoked meat stalls and we get tired of waiting, I put it in my Instant Pot multicooker on the pressure cooker setting to finish it off.

 

[SEEING-TO-BELIEVE]

in the instant pot without liquid?


edit..
i guess i got it wrong

 

[FrankZ]

You can also wrap (in foil or butcher paper) to help push through the stall.

 

[GotGarlic]

You can also wrap (in foil or butcher paper) to help push through the stall.

Yes, that's a good idea, too. Once the meat has smoked for several hours, it doesn't need more smoke. It just needs to cook till it's tender.

Sent from my SM-T380 using Discuss Cooking mobile app

 

[FrankZ]

Yes, that's a good idea, too. Once the meat has smoked for several hours, it doesn't need more smoke. It just needs to cook till it's tender.

Sent from my SM-T380 using Discuss Cooking mobile app

Wrapping can affect the bark, but it does help with the stall.

 

[jennyema]

in the instant pot without liquid?


edit..
i guess i got it wrong

You always need liquid to pressure cook

 

[SEEING-TO-BELIEVE]

thanks all!