[azkitch]

Fry's had beef short ribs and some lovely beef back ribs marked down. I've long wanted to try playing with these, and wanting to mess with the Pro Q some more. They're merged in the back yard now...Pro Q been holding around 250 all day. Foiled the back ribs with a bit of beef stock from concentrate. I think they look awesome, but I haven't had much good eating offn the smokers of late.
They were rubbed with Dizzy Pig Red Eye...couple chunks of apple and oak. Smelling wonderful, not much smoke, all signs pointing to a positive outcome...
Should I "TX Crutch" the short ribs? Should I have not wrapped the back ribs?

[jmcrig]

Kitch, Safeway had chuck on sale;



Gotta love the smoke ring. Salt, pepper, garlic, and a pinch of chipotle in a Good One smoker.



Time to eat

[azkitch]

Looks great, Mark!
Here's what I came up with.  You are about to be magically teleported to Photobucket....







The meat is beautifully tender. The first set of short ribs I tasted were awfully spicy, but it seems it was the rub, because the other tastes were just GOOD. Thank heavens! I was developing a complex, there!
Apple and oak wood.

[jmcrig]

Nice.

[Gizzy's Smokin Crew]

Both Look Amazing. Nice work guys

[FIREANDDESIRE]

 I think they look awesome !!!!!