I got a rack of beef short ribs from the butcher today. They were sold as beef short ribs, but I think these are actually the chuck short ribs, IMPS 130, four bones. The whole rack is 5.02lbs. I've never smoked beef ribs before, so I need some help here. Do these need to be trimmed at all? How long do you think these need to cook for? Probably go a little higher like 250-275 like I do with brisket. I'm expecting maybe 7 or 8 hours at most? What's the target temp for beef ribs? Should I wrap? If so, foil or paper? Plan to just use salt and pepper, maybe 1:2 salt to pepper ratio but that might be too much for the women folk here. These things were frozen solid when I picked them up. But they were the last rack of beef ribs the shop had and it was just before closing time on Friday. Sunday is the day for the smoke, so hopefully they will be thawed out by then.