New Member from Ontario, Canada

[sdcaller]

Smoked beef short ribs today--my first try at using the Bradley.
They turned out very well and my wife and I enjoyed them for supper. :)

I used 2hrs of smoke at 200 degrees and 6hrs or cooking at 200 degrees, basted them every hour. At the end did 2hours of FTC.
My baste was pepper, melted butter, brown sugar, fresh orange juice and rye whiskey.

My only disappointment was the size of the bones.

Where I live in Ontario, about 80 miles north of Toronto, our local super market sells what they call "finger meat". It is the meat from between beef ribs. It is pure meat and for the price of it, I suspect it is better value than the short ribs. Has anyone tried smoking "finger meat"? If so what recipe?

I was going to include a picture of the ribs when they were done, but I cannot figure out how to do it? Can someone tell me how? I'm still trying, maybe I will figure it out. If this ends up with no picture in this post, someone please let me know what to do.

I will probably try some pork back ribs for my next go with the Bradley. Somewhere down the road I will try some "finger meat".
SDC