Did a batch of beef short ribs cut long with the rib, which I much prefer over them being cut across the ribs. Seasoned with just S&P and spritzed hourly with ACV. First 3 hours on SMOKE, and then upped to 275 until they were 203. Excellent. They had a couple small strips of pork belly in the case, so they got chunked up for burnt ends. Meat candy!
Jeff