Ran across a nice 5.5 lbs. rack of Angus Select beef short ribs on Saturday. Prepped them this morning with a mustard rub and then a nice all over coating of Forand's Barbecue Texas Beef Rub. A local brand consisting of coarse sea salt, coarse black pepper, garlic, paprika, and a little white pepper. This rub has the perfect grind and consistency so it stick to the meat well.

Once the lump started burning I set the temp on the SMOBOT controller up to 250º, added 4 big chunks of post oak and a generous helping of oak chips. The ribs were next.
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They'll cook to 165º internal with an hourly spritz of apple juice and Bragg's amino acids and then get wrapped in peach butcher paper for the rest of the cook until they reach 205º internal. Then into the cooler for a 30 minute rest. Pictures of the finish product to come.
If you have an BGE I highly recommend a SMOBOT controller. You have total control at home using the control box, or remotely using your smart phone. The algorithms they use to control the BGE temps are accurate to within +/- 3º over the length of a cook.
I especially like using it for those 22-23 hour brisket cooks if the brisket decides to hit "the stall" at 3:00am and needs a peach paper wrap. Set the meat temp to alert you at your preferred temp. And I burn much less charcoal vs. a manual damper.
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I've been a great deal more impressed with the performance of my BGE since adding a few upgrades like the PSWoo Combo
https://ceramicgrillstore.com/produc...13968599515194
and the SMOBOT controller.
https://smobot.com
Just wanted to pass along my thoughts on these Egg upgrades. They're worth the coin.
(I'm not affiliated with either company)