Have some short beef ribs going on my WSM 18". It's the first smoke of the season. The ribs are from a 1/2 slab of beef we purchased and definitely aren't the meatiest you'll find by quantity helps 
Salt pepper garlic - seasoned about 2.5 hours before the cook. Placed in fridge and pulled out about 30 minutes before put on the smoker. I am not spritzing but instead basting with butter every 45 minutes or so.
The pic below is from just now about 2.5 hours in. I'm keeping a range between 225 and 255. With an average temp of 240 so far. It's been so breezy keeping a rock solid temp has been tricky so I've settled for keeping it from extremes.
This cut of ribs always tends to cook faster than a plate cut for me so total cook time will be around 4 hours.
Salt pepper garlic - seasoned about 2.5 hours before the cook. Placed in fridge and pulled out about 30 minutes before put on the smoker. I am not spritzing but instead basting with butter every 45 minutes or so. The pic below is from just now about 2.5 hours in. I'm keeping a range between 225 and 255. With an average temp of 240 so far. It's been so breezy keeping a rock solid temp has been tricky so I've settled for keeping it from extremes.
This cut of ribs always tends to cook faster than a plate cut for me so total cook time will be around 4 hours.
