Beef short rib question

The packaging makes it tough to see how they’re cut, but they look thin. Almost like a kalbi type cut. Bottom line if they’re thin cut like a kalbi style short rib, go hot and fast until they’re cooked through. Med-rare won’t get you a great texture on a kalbi style rib. 

If they’re thick, bone-in, go low and slow until they probe “like buttah” and enjoy some brisket on a stick. Probably somewhere in the neighborhood of 4-6 hrs and an internal of 195-205. 

Those are definitely cross cut (kalbi/korean bbq style as mentioned above). I would grill them direct at like 350 for as long as you possibly can.

Felt line direct at 425

Looks amazing!!!!