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We only do meatloaf in the smoker anymore. You may wish to try placing slices of cheese, (cheddar, pepperjack, etc...) on top once pulled. The residual heat will melt the cheese.

They had someone giving samples today at the commissary of the KC BBQ pulled pork. Way too sweet, too much sauce to where you could not taste the pork, just the sauce

I never mop either. There is usually no need to

Peach is also very good

I've actually used a pizza peel to take a pork butt and a brisket off my smoker

I smoke these ribs as often as possible. The membrane is a bear to remove, but well worth it. I do them with Salt pepper and garlic or Billy Bones beefmaster. 250* approximately 6 hours. The ones I get look like your picture, except there are 3 together. My wife prefers these over pork ribs

I do them like a brisket. Turns out very well. If you want pulled beef, foil it once it hits internal of 165

Since you and your family like beef ribs, try to buy the short rib plate. Ask them to leave them whole instead of cutting them down. They come in a pack of 3 to 4 bones about 12" long.

I feel St Louis style have the most flavor and meat for pork. For beef, I ask the meat department to sell me short ribs before they cut them down *leave them whole). Great flavor.

A chuck roast works well. You can place it in a pan raise it up on a rack. Add some water to the pan but keep the water level below the meat.

Pecan wood with pork is very good. For pork I prefer pecan, apple or peach. But that is my preference

Once you pull the membrane cook same way as you would St Louis style ribs, except for a rub just use salt, pepper and garlic

I cook the whole brisket and it is only my wife and me. We have leftovers for the next day. I then cut it up and vacuum seal them for freezing. I take part of the point (already smoked) and throw it through my meat grinder to make smoked brisket chili out of.

Being they are marked short ribs, but are 10" or more they have to be the Plate short ribs or flanken ribs (just a different name). It just all depends upon what they call them in your part of the country. They usually come in 3 or 4 ribs plates. I buy them all the time and they are great!

I do mine in the smoker at 350 and usually get crispy skin

If you have had success in the past, continue to do it. I would suggest if you want to tweak your method, only change one thing at a time. Trying to change too many things, will not allow you to figure out what it was that went wrong (if it doesn't turn out the way you like it). What I do with...

I might let the ribs finish, then add more charcoal and get the temps up to do the chicken to get crispy skin.

I am also not a fan of beer can chicken. I prefer to butterfly it and then add compound butter under the skin. Here is a good read about beer can chicken: http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html

Brad Olsen, go to the meat dept and ask if they have the uncut short ribs. They come in a cryovac and they slice them down into short ribs and Korean Style ribs. Ask if you can buy them whole

I do not like cherry. I use hickory for beef, apple, pecan or peach for pork. Everyone's taste is different.