Treated my wife and I today to some dino bones. Picked up a 4 bone rack of beef chuck shortribs at ShopRite yesterday, a little over 3.5 lbs. Rubbed with spicy montreal steak seasoning overnight. Brushed on a light coating of evoo and some regular montreal seasoning this am before heading to the smoker. Smoked for 3 hours at 235 deg with oak in the amnps, followed by 2 hours in foil with beef broth, tiger sauce, teriyaki, worcestershire, and a touch of honey. Finished them up with 1 hour back out of the foil. Turned out great! Ready for the smoker. Look at all that beef! After 3 hours in the smoke. Starting to pull back. After the 2 hours in the foil. Ready to eat. Steak on a stick Stone ipa, baked beans, and bloomin onion pieces to complement the Fred Flinstone rib.