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Setting up for a low and slow smoke looking for 275 smoker temp. Rubbed three sections of the short ribs with Paul Prudhomme Seasoning and one with coarse salt and crushed black pepper after coating with olive oil.
The smoker set up using the minion method :
Short Ribs Hit The Smoker At 6:15AM
Good Morning Gloucester 
It’s me Angus a great Ribs 128 south about 50 minutes to pick up the meat 128 North back to grille and what a selection you found the way! I bet lots of people are hanging out on the dock:-) Dave & Kim 🙂
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