Beef Rib on Controller 3138
Trimmed off the hard fat on the top and removed some silver skin based on advice from http://virtualweberbullet.com/shortribs2.html
Rubbed rib with kosher salt and course grain pepper. I used two oak chunks.
Ribs went on at 2:02.
nice and tender throughout. Wrapped in al foil and then wrapped again with a towel to rest. Cook ended at 5:10.
Some me websites said you couldn't go by tempature but it will likely be around 200 when it is done. Mine probably got up to 170. It felt tender when I finished. Rested it for about 30 minutes. Came out and it was so tough I had to use a steak knife. It was tasty, but you could tell a lot of the fat had not rendered. Must try again!
i used a little too much smoke next time one chunk instead of two.