Hi all Hope your enjoying the beautiful weather. Got my smoker going with some beef short ribs and a few boxes of beer.....perfect. First time cooking these so not 100% sure what i am doing. I applied a rub of salt, pepper, cayene pepper and garlic last night; now smoking with mesquite. Looked like this when i got them out the fridge: Then after 3 hours smoking: Sat at 181F internal temp at the momentand waiting until 195 to test for tenderness. Im not wrapping in foul, does that really make a difference?