I was at Sam's today and noticed a package that was going to expire tomorrow. They're Beef Short Ribs. I talked the guy in to giving me a great deal on them. They are now safely in their Foodsaver cocoon in my freezer, waiting for the weekend. I don't seem to be able to find a recipe on the web that directly addresses how to smoke this cut. They are 5 lb., across the bones, and have a fat cap on each piece. Each piece is about 3/4" thick. I've done plenty of full and half beef racks, but not this cut. I know that beef is different than pork. I also know that I usually do about a 2-1.5-(quick grill with Sweet Baby Ray's) treatment, with salt and pepper as a rub before smoking. Probably going to be Hickory chunks. I'm thinking on these, since they are not going to pull from the bone since it's going in the other direction, about a 2-1-grill treatment, directly on the grates with a spritz at 1 hour of dark beer. I have a GOSM gasser with water pan. I am looking for opinions on the best way to do (not over-do) these. Maybe in a pan with beer over them like KickAssBBQ would, or some other way??? God help me, but I'm looking to the brain-trust(?!?) here to help me.