So while the wife is away, I decided to try something new. I was able to find a local, organic, pasture-fed, yadda-yadda.... 1/2 rack of beef short ribs and figured that it was worth a shot. It weighs in at 3.5#. Last evening I rubbed with a mixture of 1:1 kosher flake style salt and fine ground black pepper and just for kicks, I also threw in a pinch of garlic powder and paprika. To be honest, with the proportion of salt & pepper, I'm not sure how much of a difference either will make. I put the ribs on when the kamado settled in at 260 and I am going to try and raise it up to around 280 or so for the duration. Smoke is a mixture of lump as well as chunks of hickory and pecan. I plan to spritz it with a mixture of butter and red wine vinegar. I will try to remember to take after pics and update this evening.