I've cooked pork, but want ideas for Beef Short Rib cook

lemonade

I found a new meat market after a lot of searching, and got a deal on a 4 pack of beef short ribs.  They look great.  A fat cap on one side and nice marbling around.  They are about 1 1/2 thick, so they are more substantial than the thin pork ribs I've been using.  Each slab is 6 bones.  That said, I'd love to hear cook times and temp suggestions, and any homemade rub bases I could play with.   I tried to upload pics, but for some reason kept timing out.  

SGH

Bump so I can respond when time permits.

Cowdogs

I like salt, pepper and garlic powder.  Any brisket rub works well.  Cook to 190-195 IT at 275-300 dome temp.  Optional -- wrap at 160.  

While they are very different than pork ribs on the plate, the cook is pretty much the same.  

DMW

I'm on a Big Bad Beef Rub kick for brisket and short ribs currently.

Just don't forget the note that this recipe has had the salt removed. You still need the salt, I salt a few hours ahead of time, or just before the rub. Doesn't matter all that much, just don't forget the salt.

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html

gdenby