After 2 solid runs at pork shoulder, I thought I would try a beef cut this time. Picked a 4 bone short rib rack. This morning was rather cool and foggy compared to the swelter of my shoulder cooks. So it took a little bit to bring it to temp. Ribs went on at 7:15. Have just started running into a quick spike, but it looks like the dampers have reined it back in. Here are my first ever pics. One is right after I took the rack out of the fridge. The next is at the 4 hour mark.
