I trimmed and seasoned these racks of beef short ribs with Killer Hogs TX Brisket and cooked them for 9 hours. Seven hours in, the meat had shrunk a lot and they were probe tender, but still had a lot of fat to render. The bones were quite loose by then, so I sliced the meat, removed the bones, and put the strips of meat into half pans covered in foil to cook them more quickly.

I don't know if it was because these ribs were from grass-fed cattle, but they did not have the amount of meat I am used to on a beef short rib. As you can see below, they had thin veins of meat mixed with large areas of fat. We ended up pulling the meat and serving it with a fair amount of fat mixed in because we ran out of time to render the fat, and we didn't have time to separate it.

We used a case of previously frozen baby back ribs for this. The recipe was very simple. We removed the membranes on the backs of the ribs, seasoned them with Meadow Creek Black Pepper Brisket Rub, and smoked them until they were tender. They didn't all finish at once, but they usually finish within 5–6 hours. I started these at 11:00 am for a 6:00 pm mealtime.

To make these, we stemmed jalapeno peppers, removed the membranes, filled them with cheese, and wrapped each one in loose breakfast sausage. Most people wrap the sausage in bacon and call them armadillo eggs, but I enjoy the texture and flavor of the sausage on the outside, so we skipped the bacon. 

Unfortunately, we didn't use enough sausage, so these eggs hatched on us as they were cooking! I've done these before and they turned out really nice, so just make sure you use enough sausage to form a 1/2" thick layer around the entire pepper. In spite of these falling apart, the flavors were on point and all we needed was more sausage.

To make the cheese mixture, we shredded mild yellow cheddar cheese and mixed it with an equal amount of cream cheese and a sprinking of Butcher BBQ's Grilling Addiction. 

Next, we just set them on the smoker until the meat was done. I cooked these for 2.5–3 hours, but the best way to do it is to check the meat with an instant-read thermometer to make sure they reach at least 160 degrees F. Slice and serve.

We mixed up a big batch of beans (filled a gallon jar) similar to the recipe I used in this post: Beef Ribs and Baked Beans on the BX25 Smoker

We cooked them in foil half pans on the bottom grate, catching some drippings from the food on the top rack. They were a delicious addition to the meal.

For this we fired the BBQ42 chicken cooker with charcoal briquettes and grilled a full case of bone-in chicken thighs. (The case filled up the pivoting sandwich grate.)

We seasoned the chicken with Butcher BBQ's delicious and best-selling Grilling Addiction.