I bought some beef short ribs and was wondering the preferred method of cooking, I read some other posts about short ribs and the pics looked different then the ones I have, the ones I have appear to be cut across the rack into 1 inch slices with about 4-5 bones in each slab if this makes sense, anyways do you do a modified 3-2-1 method, is foiling necessary at all, any help would be appreciated, I will have some pics later on