Reading all the posts about the SRG I had a hankering for beef ribs but then I was that 4 short ribs was going to set me back about $25 here in Boston, so I got a 3 1/2 pound roast instead, would feed more with less fat. The beef ribs were mostly fat from what I could see.
It is about 25 here tonight slight breeze. I put the roast on the TBE and it went an hour and 15 minutes to hit 132. I pulled it and let it sit while I had a salad.
I had left the wire top on the entire time in order to get some burnt ends but also with the cold I felt I needed all the help it could get! Even the wife liked it.