Trying some beef short ribs for Sunday dinner. These are quickly becoming a "go-to" when there just is not enough time to do a brisket. Rubbed with some paprika, salt, peeper, garlic and a bit of cajun spice. Been in just over 3 hours, at 165 IT see below for how they look at this point. I just took them off and put them in a foil pan, covered, with some cooking wine, onions and teriyaki. Going to run them to around 200 IT and then try 'em! Around here (in MA) I can't ever find them not cut up this small, but they still usually come out really good.