beef ribs (SHORT RIBS!)

Several weeks ago smoked roasted beef back ribs and they turned out awsome. So well I gave another go the next weekend. Well today I’m treating my self to some shorties for the first time. Last year I stopped at rib shop near zumbro and they had these beef shorties that were out of this world so I figured I’ll give er a go.
Method will be low and slow in a digital electric smoker. Cooking temp will be 225 degress with final meat temp to be 203 degrees. 8 to 10 hrs smoke and roast with 3 to 4 oz of cherry woodchips for 2/3 hrs of smoke.
Meet has been dry brined for 18 hrs in fridge. Then dry rub put on at 5:30 and meet put in smoker at 6:30 am.
Dry brine= just salt
Dry rub= 1tbls cracked pepper
3tsp white granulated suger
2 tsp mustard powder
2 tsp onion powder
1 tsp garlic powder
2tsp ancho chilli powder
1tsp chiplolte powder

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I’m using a wireless dual probe thermometer to control the smoker temp and keep tabs ont progress of the meat temp.
The smoker temp probe has become extremly inacurate
and the heating element seems to be weakening. Hopefully I can keep a constant temp. Dissapointed in this smokers performance the last few months. Its been a great unit untill now.

203degrees at 2pm. Was able to keep consistant temp at 226 degrees for 7 of the 7 1/2 hrs. One did not make it past 190 degrees. Wanted to see the difference between the 2 temps in flavor and texture. 203 wins out with juicier and more tender meet. The bark turned out awsome with a great contrast to the juicy tender meat underneath.

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Dang you! Now I’m hungry! Looks good. I have to get me a smoker.

What temp probe are you using? I have a dual probe and it’s as crappy ad the last model I’ve owened. The temp probes to me suck that I find. Thanks. Shawn.

https://www.amazon.com/Grill-smoker-thermometer-Original-Magnet/dp/B00FQ1VTPI?ie=UTF8&camp=211189&creative=373489&link_code=as3&tag=amazi0a8-20

Grill Grate ET 732 by Maverick. The wireless is an awsome feature as icould easily watch how my smoker was doing and it saved my arse. This is only the third time I used it so its farly new replacing a Taylor brand I didn’t trust. I knew the temp probe(or the internal thermometer for the digital read out) for the smoker was not acurate but I didn’t know how far off it was. Smoker probe said 250 degrees while the maverick said 225 degrees. I tested the maverick in boiling water it was spot on at 212 degrees put in ice water spot on at 32 degrees. If I trusted the smoker I would have. Been roasting at 200 degrees and sometimes lower which would be bad for bacteria growth. It also has prety quick read time ounce you put it in the meat, not lik an istant read thermometer but lots better than the taylor brand.
Like mentioned in the rib recipe thread Amazingribs.com is a great resource for smoking recipes and techniques with equipment reviews and more best site I have seen so far.