Un-shortened beef short ribs (should be about 12″ long)
Good beef rub (I like “Big Ron’s In the House”)
The ribs should come in a 3-4 bone rack. Trim off excess fat, and silver skin. slather with EVOO or mustard and rub generously. Smoke at 250 for 3-4 hours, then peel off the tough membrane on the bone side of the ribs. Separate the bones, then wrap in foil with some liquid for another 3-4 hours. Thin down some bbq sauce with a bit of the drippings from foil and mop rips until fork tender.