Let me just say that I absolutely love beef short ribs. They are always very meaty and full of flavor. I have found that they are hard to find though so everytime I find some i buy them and throw them on my WSM. I smoked them for 5 hours between 225-250 using the 3-2-1 method with around four chunks of hickory and one chunk of maple.
A few thoughts on my smoke:
They came out pretty good although they could have been more moist and tender. Could it have been the grade of meat? I seem to recall that they were select. I'm going to try to find some prime beef short ribs next time.
I noticed that the smoke flavor didn't penetrate the inside of the meat. it tasted mice and smokey on the outside but when you would bit in the center it wouldn't taste like smoke. What could I have done to make the meat taste more smokey?