Here's some beef short rib's I cooked yesterday. As with any kind of rib, you have to go low and slow. I cooked these at 250 to 300 degree's for 6 hours. I used the 3-2-1 method. 3 hour's indirect, 2 hours with BBQ sauce wrapped in foil, and the last hour out of the foil indirect. Couple of veggie kabobs, and cob corn on the side. Oh, and can't forget the home brewed British Bitter Ale to wash it all down.