I got a nice 4 pack of Angus Short Ribs today. I am cooking two, so I might try one with the 3-2-1, and one straight smoke till done. After reading all the posts about keeping a beef rub simple, I went with: 1/4 Cup Kosher Salt 1/4 Cup Coarse B.P. 3 TBLS Garlic 2 TBLS Onion 2 TBSP Hot Smoked Paprika 1 tsp Mustard Powder Got them rubbed tonight. Will smoke them tomorrow. Here are the before pics: A lil' pricey, but worth it. I have braised them before ala Julia Child's Beef Borguignon method. Angus! Top View: Side view. Lotsa meat! Ready get happy in the fridge. I will post the Q-View and follow up pics tomorrow. And of course the money shot. Still undecided whether to foil one or not. Any suggestions?