Beef Short Ribs how do I use them in an BGE

Coleslaw

I have some beef short ribs from a steer I bought, and I have no idea what to do with them, or how to smoke them. Any help out there?

Nature Boy

Coleslaw,
Are they cut into pieces like the little steaks on a stick? Or do you have a big chunk of them?
Chris

Coleslaw

Nature Boy,
a big ol' chunk..
thanks,

Nature Boy

coleslaw,
I have only cooked the individual steaks-on-a-stick, and I do them at 275 indirect for around 2 hours. They are real meaty, and don't seem to need the long breakdown time that regular beef ribs do. I have also cooked (many times) the Korean short ribs that are cut 1/4 inch thick across the bones. Those get cooked short and fast, and the meat is fabulous.[p]Hopefully someone who knows how to cook the big chunks will chime in. If I had a chunk, I would prolly try cooking them direct at 250, flipping every 30-45 minutes. Build up a nice crust, and pull off when the meat is tender. There is some wonderful meat in them that you don't want to overcook.[p]Just throwing out some ideas based on what I know. I have (for a change) had a lot of time to yack on the forums today![p]Le us know what you end up doing. You are a lucky fella to have a big ol' chunk of short ribs!
Chris