PICS -- Boneless beef short ribs

I marinated them in a mixture of beef broth and dry onion soup mix over night in the frig. I reserved some of the marinade about ½ cup separately and refrigerated that too. Smoked at 225 with 2 chunks hickory to an internal temp of 140, about 3 hours. I put them in a disposable aluminum pan and added the reserved marinade, covered the pan with foil and took the internal temp to 200. Basically braising them in their own juices. Made some gravy with the juices.













I thought they were pretty good. I was expecting a more of a fall apart texture, but they were tender and very juicy, good flavor and smoke. A lot like brisket in my opinion, but I think I like brisket better. Not bad though for a change of pace. Served with mashed potatoes and asparagus. I think if I decide to do them again I would cook them to maybe 210 or so to get that fall apart texture.