This is my first attempt at a beef short rib. Everything I read said treat similar to brisket--- SPG. Wrap at 160 and cook Untill IT of 203. I did all this, it took 6 hrs at 255deg I let them rest an additional 1/2hr and I loved the flavor but it was actually a lil tough. I used Meat Church Holy Cow rub and it was a lilttle more peppery than I normally like. But it was good enough to want to try again. Maybe next time they go on sale.