I posted masterstock already,decided to tweak it a bit.What our chinese butchers over here call short ribs.I cut between each bone,put them into masterstock .Let it come to the gentlest of simmers from a cold start. Gave masterstock a bit of a lift with some dried chilli,ginger ,garlic,sugar couple of blood orange halfs topped it off with chicken stock.Plan is to simmer them for an hour then put them in smoker with a baste of masterstock,blood orange juice,chinese BBQ sauce & a little honey.Give them 2 hours over maple.