From last weekend's cook

Here are some pics from my Labor Day weekend cook. I fired up the WSM on Sunday after church and cooked some beef short ribs, two chickens, and some stuffed mini-fatties. I used some mozzarella string cheese and molded the sausage around it. They were pretty good! This was my first time cooking beef ribs of any ilk (and I think my first time eating beef ribs, too). They could have used some more time in the cooker, I think. I cooked them at about 235 for two hours, then foiled for 45 mins. I then took them out of the foil to glaze them. At this point, they were pulled back off the bone quite a bit, and the wife was clamoring for supper, so I took them off. They were good, but sticking to the bone just a liiiiiiiiitle too much.
I glazed them with a concoction I dreamed up which included some American Spoon Ginger Plum grilling sauce. This stuff is stout, and I don't much like it by itself, so I added some grape jelly, Sriracha, soy sauce, lime juice and garlic. It was still pretty strong, and I almost threw it out. I went ahead and glazed the ribs anyway, and it ended up working really well. I wish I could remember the quantities I used in making that!
On Monday, I used the chickens to make an adovada which we had in soft tacos. Most excellent!
The pics:

Thanks, fellas!

Yeah, those ribs just needed more time. Like I said, they had good flavor, and the glaze worked well, but another hour or so would have gone a long way. They weren't very big, so I think the brisket treatment would have been overkill (and they weren't a slab so, yeah, that too).