The boy and I fired up the smoker again this weekend. The weather wasn't bad so we figured why not throw in the beef short ribs our buddy gave us. We decided to use a modifed 3-2-1, here's what happend: I trimmed some excess fat off and belive me with these ribs there's plenty left. Then sprinkled on some seasoning salt and fresh cracked pepper. Onto the smoker they went for 2 hours. I'm not sure what the smoke combo was this weekend but maybe the boy will chime in on that. After 2 hours I wrapped the ribs in aluminum foil and poured in some McCormicks Garlic and Peppercorn Marinade. Then it was back to the smoker for another 2 hours. I went out to remove from the foil and they were so tender the bones were falling out, I was sure this was going to be the best short ribs I'd ever had. We put them back in the smoker to firm up for the last hour and I went inside to fry up some potatoes and docter some beans. Took the ribs of and they smelled so good, all was very exciting until I took that first bite. They were tough! I couldn't belive it. The taste was wonderful, no complaints on that department but they were so tough and chewy I almost needed a steak knife to cut them. The only thing I can figure is that the last hour really firmed them up. So we figure that next time we will eat right after the 2 hour foil stage and maybe leave them on for 2.5 during the first stage. Other than the toughness the smoke was a successful one and I can't wait for the next weekend we're able to do it again.