Well, since the wife was away for a 5 day trip to Orlando to see the Grandkids, I knew I had to fire the smoker up atleast once. Selected some Long Boned Short Ribs that we had gotten back when we had a cow butchered for us.
Marinaded overnight in Mojo Crillio, was contemplating adding some rub, but decided not to.
On the smoker at 225º. Wood of choice, Cherry and Oak. After 2 1/2 hours, pulled them to wrap in foil.
Sprayed them down good with my Apple Juice and Makers Mark spritz. Then back in the smoker for 1 1/2 hours.
I had to keep an eye on my propane tank, as I knew I was getting low. When I came back out, the flame had died, but the 180º smoker temp told me it hadn't been too long. Well hey, lets move them to the gas grill and finish up doing Al's method.
No spritzing or sauce while on the grill though. But they came very moist and tender. Even left some for the wife when she gets home