Found some beef short ribs at my local butcher so thought I would give it a try, used kosher salt and course ground pepper for the seasoning. Did them on my UDS with 2 chunks of oak in with the charcoal. Turned out very tasty and moist and they were super simple. I kept the temp up between 265-285 and they were done in 5 hours, after the first 2.5 hours I spritzed it with water every hour when checking for with the probe for tenderness.
