smoker ChartsDATASHEET // CT-SM-081
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Red-Wine Braised Bone-in Short Ribs (Smoked English Cut) in the smoker
Specification: 3.5 lb bone-in English-cut short ribs seasoned with salt, pepper, and garlic
Target Temp
225°F (107°C)
Indirect Smoke
Total Time
330–390 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
203°F (95°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 225°F (107°C) with your choice of wood. Prepare red-wine braised bone-in short ribs (smoked english cut) (3.5 lb bone-in English-cut short ribs seasoned with salt, pepper, and garlic).
2
Cook
Cook for 330–390 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Meat is completely tender, pulls back from the bone, and yields to gentle finger press Confirm internal temperature reaches 203°F (95°C). Rest for 20 minutes before serving.
Verification Basis & Testing Rig
Beef Checkoff Short Rib Guide & Traeger Beef Timetables
Pro Tip: Smoke unwrapped for 4 hours to build a crunchy dark bark, then braise inside a covered aluminum pan with red wine and beef stock for 2 hours.
Related smoker Cook Times
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225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
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250°F (121°C)8–10 hours (approx 75 mins per lb)
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225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours
Baby Back Pork Ribs (2-2-1 Method)
225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)
Bone-In Turkey Breast
250°F (121°C)2.5–3 hours (~25-30 mins per lb)
Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)