Adam's Rib? Nope, IMPS 130 Chuck Short Ribs, big beef ribs are on today's lunch menu. Put these into the smoker at 0530am with a tray of Northern beans under'em to catch the drippings. Three hour smoke over Hickory at 275°-300°, then into foil with beef broth to braise for 2 hours more and rested for an hour Also made a Southwestern Avocado salad to go with these. Simple rub of coarse salt, fresh cracked black pepper, onion / garlic powder and paprika. An early wake up demands a good breakfast, so after getting the smoker running at temp and loaded I made eggs-n- loaded hashbrowns At 0830am I pulled the ribs to foil and braise them. It was time to cover the beans, but I had to taste test them first.... Mmmm yummy Time to make the Southwestern Avocado Salad Took the ribs out and let them rest for an hour before unveiling Once out, Oh man did they look and smell great Sliced like butter, almost wanted to fall apart but had that nice Light Tug to actually remove meat Money Shot Looking back on this particular cut of ribs, I'd not braise again. Lots of marbling in these and tenderness will not be an issue.. Next time I'll go all the way in the smoker and get a nicer bark.