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Thank you :) Im using cherry and apple, those are strong enough for me. My wife didn't like them though, bit too fatty for her taste so guess pork butt is next;) I also have some baby backs still in the freezer. First time I used those fire bricks, made an alot of difference in managing...

The bones have been cut in half and there is very little meat above the bones. Mostly next to it. After 4 hours smoking there was a small stall between 70 and 80 Celcius (about 180F) so i decided to wrap them with foil, as my paper order didnt came in yet. So far not unhappy:)

Smoking steadily at 240F. It's too much tinkering to get it stable at 225, and it's only 8 degrees Celcius from the 225F. After an hour the ribs are already at 140, small ribs ofcourse. These are them after dry brine and pepper rub Edit: and after 2,5 hrs of smoking, I wont wrap as they go...

Its an online butcher and the picture looked like plate ribs, its always hard to find the equivalent Dutch word for the English terms. But lesson learned, I will ask first before ordering online ;)

Thanks for all the replies! I will only use pepper tomorrow and see how it goes. I probably got the ribs from the ribeye site, because the meat is more inbetween the bones. The bones are also cut in half, so will see how much meet will be left. Won't use this butcher in the future, but for a...

Ha ha thanks, I will dry brine them overnight and give them a go tomorrow :)

Dear members, After some trial and error with baby backs I wanted to try short ribs. I got these and they seem different from what I see online. There is a lot of fat. Are they usable and/or do they need to be trimmed?