Hey guys planning on doing some beef short ribs here in the beer future, was gunna get some ribs in the 2 1/2 thick range. My plan of attack is to apply some olive oil then rub with black pepper, salt, onion powder, and garlic powder. I am going to smoke on my traeger at 180 degrees with cherry, hickory, and maple until I reach an internal temp of 160, gunna wrap in foil and place on the traeger meat side down, set the traeger to 250 until I reach an internal temp of 190. Let the ribs sit in the foil, remove the bones then slice like a brisket and maybe ad some good sauce! Any recommendations would be great!