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Tracharity, I get them from Albertson's grocery store here in Texarkana.  We have 3 of them...but only one of the butchers will get them for me.  They usually get them in in full racks like this, and then cut them cross-ways for flanken style short ribs.  These are NAMP 130 beef chuck short...

Weev, if you're heading down to Austin on a trip, and want to eat some good barbecue while down here, let me see if I can help you a little more.  First, I'd skip Franklin's...unless you don't mind standing in line for 4 hours.  And, if you don't...it is amazing barbecue and definitely...

Let's talk about Texas Barbecue joints.  Below, I've listed the Texas Monthly Top 50 Barbecue Joints in the World…by Rating!  They are listed by name, where they're located, and then their Texas Monthly score.  The ones in red are the ones I’ve tried.  And, I know Daniel Vaughn rates then on...

...Old Country Wrangler.  The WSM requires no tending, and I've already done 3 overnight cooks on it, while I slept...a 12-hour pork shoulder at 250*, a 14-hour pork butt at 235*, and a 17-hour brisket at 230*.  And, I'm going to do overnight cook #4 this weekend, with another pork butt.  My...

Absolutely!  Beef ribs always remind me of a cross between brisket and roast...on a stick!  And, they are so easy to smoke, and very forgiving...about the only piece of beef that is forgiving.  Yes, I do enjoy my patio...and can smoke meat in any kind of weather.  Finally got me a TV installed...

Thanks Al...appreciate it. 

...the end that I like. And, my "rub" consists of the same thing I use for brisket...salt and pepper only.  It's a Texas thing!  WSM set to 250* with the Auber temp controller. Put them on at 10:30am. I'm used to smoking beef ribs at 275*-300* on a stick burner, but turned down the WSM to...