Thought I'd try something new this past weekend and cooked short ribs on my WSM. Seasoned with Holy Cow rub and cooked low and slow - brisket style I guess you could say around 250F. Wrapped in butcher paper at 175F about 7 hours in and pulled at 203F around the 10 hour mark. They took forever to get past the stall, but were totally worth the wait. These are pricey, but good for two dinners for me and the Mrs..... Tonight will be leftovers with a brown gravy sauce, mashed potatoes and corn on the cob (grilled OF COURSE!). Definitely a low effort high reward cook. Also made some jalapeno poppers and re-seasoned my plancha during the day.
Cheers!