Sooo.....I got these short ribs at the butcher with a ridiculous amount of meat on them (three layers of meat separated by thin fatty layers)
Anyway, I ordered the recipes for Jeff's rub & sauce, and figured I'd try them out on these.
WSM 14.5 @ *230 or so on the top rack 'til *195 with 4 or 5 chunks of hickory. Took about 7 hours.
Came out pretty good....the top layer was a bit dry, but the middle one was $$$$$.