Got some very nice and meaty short ribs at Restaurant Depot. Use a little granulated garlic/onions and pepper and kosher salt. That's it. Smoked about three hours (bones down) over lump with some hickory chips at 250F. They were probably already edible, but I foiled for two more hours (bones up) and the meat braised in its own juice. Let rest about 1/2 hr. in the oven and served. The bones literally just fell off, so I didn't bother plating those. This melted in your mouth. We served with some Sweet Baby Ray's for dipping, but it was fine without any sauce at all.
Served with what looks to be the last local corn of the season. Ears are getting pretty small.
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