They came from Bessie.
A friend bought part of a beef through family.
She only threw the ribs into a slow cooker, so I took them all away and here we are.
She complained that this beef was pretty fatty, but that should be OK for this project.
Dang, short ribs are hard to get here. You have to show up in the morning before the butchers have had their coffee. I put them in the meat grinder. They make the best hamburgers ever. I think what you propose is pretty nice though.
After 2 hours wrapped, internal temp is 192-194. Foiling back up and packing in a cooler, will brown them up before serving. Interesting experiment = bones poked holes in foil in some packages, some had an inch of juice.