Picked some beef short ribs from Sam's Club yesterday and am getting ready to smoke them. Kind of weird how they cut them across the bones instead of with the bone. I was going to do them on my ECB but my charcoal got soaked from rain and I just discovered this as I lifted the bag, only to have it give way all over my deck. Dumbass me for not putting them away this weekend. Off to the MES it is! I'm going to use the 2-2-1 method for them, never done beef ribs before but all I've read points me to using this method as a good starting point. I rubbed them with some McCormicks BBQ rub. Dang I love that my company lets me work from home a couple times a week.