Well, we got a couple of inches of the white stuff and, like usual, the city is paralyzed. Fortunately, I had a few packs of beef short ribs in the freezer.
Short ribs rubbed down a with some Most Powerful Stuff from Eat Barbeque (Rod Gray of Pellet Envy).
On the 26er: KBB and some chunks of cherry in the Slow n' Sear.
Here's a couple hours in when I started spritzing with apple juice.
The 26er's been running between 260º & 280º for most of the cook so far. I've got three probed and they're reading between 160º to 166º. Getting ready to add some more KBB.
BD