One of the biggest challenges I have had in grillin' and smokin' has been doing short ribs right. I found some at the local Food Lion store recently so I bought 4 lbs to give it another shot. I ran across a recipe for short ribs in one the on-line recipe sites that sounded pretty good and thought I would like to try it. It was kind of a sweet & sour type of recipe done in a dutch oven.It called for browning the meat first then putting in a sauce made of onions, garlic, w-sauce, chili sauce, pineapple and beef broth and cooking for several hours. I wanted to do something different so I decided instead of browning the meat, I would smoke it for a while, then put it in the sauce and cook it. I fired up my MES and while that was heating up, I washed, dried and rubbed the ribs. Had some Grilling Mates Applewood rub that I had purchased earlier and wanted to try it. Once the MES was up to 225, I dropped in some peach wood chips for smoke and put the ribs on and smoked for two hours. Here are the ribs going into the smoker. After the two hour smoke, I put them in a dutch oven with the sauce, cooked them for 1 hour @ 350 covered and 45 minutes uncovered. I removed the meat from the sauce. Here are the ribs and sauce at this point. After taking out the ribs, I skimmed the fat from the top of the sauce, added a cornstarch thickener and cooked it until the right consistency and added the meat back to it. I was half way through eating when I remembered I didn't have a plate pic. Here it is, served with rice and a salad. Man was it good. Here it the result of the experiment. Don't need to say any more! Wife said I didn't need to make any changes. That made it alright.