Flash, that pic makes me drool every time I see it! I love my steak rare. Especially a ribeye roast. Mooing at 120 degrees.
I happen to like the texture of the short rib meat when it has been braised for hours. This will be my first smoke of the short ribs since I quit foiling. I am really curious to see how they do. I did it with beef back ribs for 5.5 hours, no foil last week, and we both loved them.
Went to Restaurant Depot and the meat case with the short ribs had an empty section right where they should be. I scanned all the shelves for a case and could not find one. Had a guy check and he found one case on the shelf stacked in a pallet of rib eyes. Yay! A moment of panic set in briefly, but was soon squashed.
They are in the smoker now. Will post a thread tomorrow.