After receiving some assistance from the EggheadForum gang (on how to trim the ribs) I set out to cook up some short ribs.
The finished product was scrumptious...used that Country Bob's Original Sauce again and I'm thinking I am hooked.
Used some Beer Mustard from the Farmers Market and Bad Byron's Butt Rub. Probably won't use the mustard again because it created too much of a crust for our tastes. The taste was great however. The temp I cooked was 3 hours at 250 degrees (dome) with a foil tent. Essentially the ribs were DONE in that time period so I skipped the Steeping with apple juice and brown sugar (ALSO BECAUSE I WAS OUT OF APPLE JUICE..).
