Beef plate short ribs

Just finished smoking a 2 bone beef plate rib section. 8 hours of smoke. I applied Lawreys garlic salt 24 hours prior to smoke. Pulled at 197F.

Pork tenderloin was brined in maple syrup, instacure, salt and sugar and then Meat Church rub. Smoked 3 hours.

Scotch eggs were an afterthought and are for tomorrows breakfast. I posted previously about those last time I made them.