I decided to try my hand at beef short ribs for the game today. Fired up the OK Joes this morning using some Kingsfod charcoal with some oak and hickory splits. I coated the ribs with so e mustard then rubbed the ribs first with a layer od salt pepper and some New Mexico Hatch red chile powder and let the sit while the pit came up to temp. Before I put them on I put a second layer of rub using Jeff's rub. Put em on and let em do their thing with the pit running at about 235 - 250. I pulled off when they hit an IT ranging between 160 and 170. I usually don't check the IT or ribs but since these are very thick and. Can be tough I decided treat them somewhat like a brisket. Nice I pulled them I foiled them all together with a little liquid to do a "stealth" braise as someone on here calls it. I left them on the pit foiled for about 1.5 hours till IT reached about 190. I just pulled them out and they look and smell terrific. I think I'm going to put them back on for a few minutes to glaze them with a sweet heat grill glaze. I will probably just glaze half of them. I also smoked a couple roast last night, a tri-tip roast and a sirloin tip roast. On the tri-tip I just used SPOG and a good layer of some Hach red chile powder. The sirloin tip I used Jeff's rub using the my Hach red chile powder for the chile powder in his recipe. I let the cool in the fridge over night and sliced them up real thin. We're going to serve smoked beef sliders and beef short ribs. Here are some pics.