WOOT! I was finally able to find a full plate of beef ribs at a somewhat local butcher shop today. I hadn't been in that part of the city in a minute but I was today so I stopped by and I'm glad I did. They actually had to cut them for me while I waited because all they had on the counter were short ribs. Last place in the city to still have hanging beef. They're going on the smoke tomorrow morning with some pecan and a little bit of oak. I've done short ribs before but never a full plate and I'm pretty excited. The rub will be pretty simple, I think. I'm a huge fan of beef (there you go @Red Dead Redemption, out of context thread material) and I don't want want to take too much away from that, just let the smoke do its thang. I'm considering making tacos with them but I haven't decided, for sure. If I do, I'll make some mango/jalapeno salsa, maybe a lime white sauce and some crumbled queso fresco. And...I can't find my taco stands. Damnit.