My bro-in-law brought over a couple of pounds of beef short ribs. They are hardly short, there are three of them about a foot long, all cut to a single bone. I have never seen these before, I did a quick search of the forum and they were all cut differently than mine, most were cut across the bone, mine is between the bone. They seem nice and meaty though.[p]Should I cook these dudes low 2 slow or sear them TRex style? Should I invite my bro-in-law over to eat them?[p]Any suggestions appreciated.