Went to a different butcher and got a 4-bone rack of plate short ribs. These were fresh and not frozen solid like the last ones that I got, so hopefully they will be more moist this time. I didn't notice the big gash across the top when I was at the shop. Oh well.
Salt, pepper, and hickory wood. Sprizted with apple juice every hour or so. I'm trying to keep the cook temps around 250 since they are a smaller cut of meat, only about 4.45lbs. I think they will be done in about 6 or 7 hours. Plan to wrap in butcher paper at about 4 or 5 hours.
Side note: we had a huge storm come through a couple days ago with 70-90 mph winds. We have several trees down and large limbs from other trees, maple and pecan, and black jack oak mostly.