Picked up a a couple of plates of short ribs. Each plate has 3 bones in them. The 16 ounce beer can is for reference. I coated them in a simple salt and pepper rub. I feel with beef there is no need for too many extra flavors. Out them on the smoker at 285 degrees and will be spritzing them with cider vinegar every hour. These are the first beef ribs I have done, so really anxious to see how they turn out.
