In the summer, I tried the ChefSteps smokerless beef brisket, and it was absolutely fantastic. I then wanted to take what I learned from that project, and try some BBQ beef ribs, combining a few techniques.
I took a slab of 4 short-ribs, brushed it with the mix of molasses, liquid aminos, and liquid smoke, and then cooked it at 154F for 24h. I took it out of the bath, let it rest in its juices for about an hour, then pat it dry. I again brushed it with the molasses+aminos+smoke mix, and gave it a heavy dusting of the brisket-rub, dominated by the black pepper and salt.
From there, I had prepped my weber kettle with the "Slow n Sear" device (it is a built-in basket + water reservoir to help make smoking in a kettle easier), and smoked the beef ribs for about 3.5 hours at 240F. I probably could have gone a little longer to dehydrate the surface more, but it was time to eat, the family was out, and the neighbors were gathering for a friendly Sunday late-afternoon hangout. It was fantastic!
