Smoked the beef short ribs by the 3=2=1 method, with the stealth brazing. Lost track of time because I was water fighting and swimming with my grand kids. To say the least they turned out very tender and quite moist. These were very thick rib chunks so It worked out to have them on as long as I did. Also did some ABTs for the first time, added ranch seasoning with cheese, got good remarks. Also did two fatties, one sausage eggs etc. other bacon cheeseburger. Also turned out very good, watched internal temp to 140 and stayed moist. I do not do pics well so do well to say I appreciate the advice from forluvofsmoke. Very slow and low worked great, watched for shrinkage,(and not from being in the pool) and came out great. Thanks to everyone for the advice it really made our 4th.
