So, I tried smoking some short ribs and didn't have the best result. They are cut in about 3"x6" segments, and appear to have been trimmed (relatively) lean by the processor. I smoked them at 225 for 4 hours and they came out tasting great but very dry and tough. Trying to figure out what i could have done differently. I know they usually smoke for longer than that, but they came out so dry could that really be it? I have a half cow so there are many more short ribs that I want to smoke so I want to figure this out. Any suggestions would be appreciated. Thanks!