Smoked up some country style (boneless) beef ribs this evening. Used Jeff's method of smoking for an hour, then wrapping them is foil until they hit 170. Used a Garlic/Pepper rub and finished them off with some Rufus Teague's Touch of Heat sauce. Great flavor, but they had a lot of tough spots in them due to Grissel. Overall good dinner considering the toughness. Also did some taters at the same time. Here's some shots of the process...