The first thing I needed to do was trim some of the fat and "silver skin" off the short ribs. Normally I wouldn't bother trimming some of the fat off because they would be on the smoker long enough to render the most of it out. But since they were only going to be on the smoker for three hours I figured it would be best to trim it.

I seasoned the short ribs with some kosher salt and freshly ground pepper. No "rub" at this point. All I wanted was the smoke and meat to be highlighted.

I used one of my grill racks to smoke the ribs on in the Traeger. I really like using the racks it just makes like easier carrying things in and out of the house.

Got some great smoke and the pull back on the ribs were just getting started when I got ready to take them off the smoker. This was about 3 hours in.

Here's where it started to get good. Put the smoked short ribs along with some peeled potatoes and carrots in the dutch oven. After seasoning everything with a good dose of Todd's "Bayou Dirt" I put them into the oven for another four hours at 225 degrees.

A couple of short ribs with roasted potatoes and steamed broccoli and cauliflower with cheese sauce.

The short ribs were tender and flavorful. Seasoning them with just salt and pepper made the "meat" flavor just jump right out. The smoke ring was pretty nice too!