Smoked beef short ribs on a pellet smoker

Trim the fat and silver skin from the top; leave the membrane side as it is so the bones hold together as one piece to be cut at the end.

Coat with the rub, edges included.

Smoke on the pellet smoker at 200 overnight so it does not overcook while unattended, on the top rack to protect the bark from heat coming from below.

In the morning check the colour and probe for tenderness; internal readings of 178 to 186, probing like slightly tough butter.

Wrap in butcher paper, raise the smoker to 250 and cook until it probes like butter, aiming for about 203; wrapped ribs went on the bottom shelf.

When the internal temperature drops, check the pellet hopper: here the fire went out ('error flame extinguished') because pellets stopped feeding, and the smoker had to be reset.

Pull when it probes like butter; here pulled at 185 to 188 (also said as 195). Rest inside, held in the oven for several hours, then slice.