Beef short ribs

PriceMP5

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Hey everyone,
Been doing a ton of cooks lately on my ironwood but had a question about beef short ribs. I’ve never had smoked beef short ribs unless I made them myself, so I don’t necessarily know what good beef short ribs look like when it comes to having a good bark. So I’m basically asking how they look? And if y’all have any suggestions.
This cook was a simple Texas style recipe with the rub being coarse salt/pepper with a bit of garlic powder, and did an hourly spritz of beer with a bit of Worcestershire sauce. Once I reached a stall in that 160-170 range I wrapped it in butcher paper until the probe passed through like butter at like 201 degrees internal basically.
 

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Looks good to me. How was the bite?!?
 
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PriceMP5

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It was tender, I think it could’ve been better. I know a lot of people say you should use how the probe goes through the meat to judge when done but does anyone have a specific internal temp they use?
 

whiscuz

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I take my beef short ribs to 205, then use the probe like a cake tester to check for doneness... :)
 

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