My wife and I found these at Costco and decided to give them a shot. They were labeled as Boneless Beef Chuck Short Ribs As you can see, they have lots of nice marbling which made me wonder if low and slow was a good idea since they look more like a good steak cut than something that needs to be cooked for a long time at a low temp. I decided to go for the low and slow and see what happened. Rubbed them liberally with my usual dry rub and put them in the smoker set at 225 degrees. I didn't think they had enough mass to do a 3-2-1 method without over cooking them so I let them go for about 2 1/2 hours directly on the grill and then another 1 1/2 -2 hours in the pan covered with foil. They came out of the smoker and rested about an hour in the trusty igloo cooler while everything else was prepared. They had a nice smoky flavor but were slightly overdone (moist in the middle but a bit dry on the ends) I had maintained a temp of about 218-220 for 3 1/2 hours and then inexplicably the temp spiked to about 265-270 for a period of 30 minutes or so probably causing the overcooking. My overall thought is that these ribs are a versatile cut in that they can be smoked, braised (like a pot roast) and possibly grilled like a steak (not sure) to about a medium rare to medium temp. I would definitely try these again and cut back on the cooking time to about 4-4 1/2 hours instead of 5-6 hours. overall, we were pleased with the outcome. Good flavor but just a touch overdone.