This weekend my housemate took some chicken leg quarters and beef short ribs out of the freezer. I brined the leg quarters Sunday afternoon (for probably about four hours - I took them out of the brine after Green Bay won), and grilled them direct for dinner.[p]I had never done short ribs before, and I was kind of skeptical. The package had four pieces - little bones with big hunks of meat attached. I let them thaw Saturday night, rubbed them with mustard and a spice rub (I think it was actually Shake's rub, which Nature Boy gave me at the last EggFest), and put them in the fridge overnight. After the chicken was done, I got the temp down to about 200, put on some oak chips, and put the short ribs on direct. I let them cook about 2 1/2 hours, turning them twice. I was very pleased with how they turned out - smokey, and chewy, with a nice crust from the rub. I probably could have cooked them at least another hour or two, and I probably will cook them longer next time. These would make a great appetizer. Next time I'm going to buy several packages and try a larger batch.