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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

Three hours in oozing goooooood –

Four and a half hours in, pull em and wrap em-

After an hour wrapped it was time…