I stumbled upon this site that gives methods for both Texas and Chicago style whole short ribs. http://www.amazingribs.com/recipes/beef/BBQ_beef_ribs.html I have been doing everything without foil lately, and wanted to try this particular cut without foil. Mostly because I know in classic cooking, these things LOVE to be braised. After reading the info on that site, I went for it. I went with a modified version of MDM's rub. Mrs. Scooper is always asking for Old Bay on things. Plus I get the, "Does everything always have to be smoked?" all the time. So I knew I could sell her on these if Old Bay was on them. End result: Freakin' awesome! Moist, tender, with a good pull and bite. Incredible flavor and smoke. I will do them like this from now on. I may use less sugar in the future, but the wife loves it the way it was. This is not a spicy rub, so add what ever you want if you want heat. MDM’s FINGER LICKIN’ RIB RUB Dry Ingredients–Only 1/3 Cup granulated sugar 1/3 Cup brown sugar 3 tspn. Old Bay Seasoning (sh-h-h, secret ingredient of MDM) 6 Tbspns. Kosher Salt or Coarse Mediterranean Sea Salt ¼ tspn. of paprika 1 tspn. dry mustard powder 2 Tbspns. ground black pepper 1 Tbspn. garlic salt 1 Tbspn. dried onion 1Tbspn. dried basil My version: 2/3 cup Turbinado sugar 4 TBLSP Kosher Salt 1 TBLSP Old Bay Seasoning ½ tsp Paprika 1 tsp Dry Mustard powder 2 TBLSP Coarse ground black pepper 1 TBLSP Granulated garlic 1 TBLSP Granulated onion ½ tsp Ground Rosemary ½ tsp Ground Bay Leaves Stats: MGS 30 Hickory Chunks 225 average temp Pulled out at 180 after 6 hours No spritz, no foil First a trip Restaurant Depot for the ribs. Just beautiful! Spilt I took off the silver skin on the top, and as much outer fat as i could get. I have plans for this! You saw this coming, right? In they go for a 6 hour ride. I separated those 2 that are touching right after I snapped the pic. Done! Bear Drooling Time! Various shots, with and without flash. With Yukon Gold smashed 'taters, gold beets, and zucchini. One last Bear tease: Enjoy!