u/Dangerous_Being_9918

I smoked some short ribs at 250°F, but about an hour before they were done we had a power outage, so I had to pull them at around 190 internal. I rested them for almost 6 hours. They were still tender, but not quite as tender as I wanted, and the fat didn’t fully render either. Pretty sure they just needed a little more time to finish properly.

I will really appreciate the help