Received my T&G delivery today, 3 x 2kg packs of short ribs (ordered plenty to get free postage). Have stuck 2 packs in the freezer and one in the fridge which I plan to do on the WSM this Sunday.
This will be my first attempt at short ribs. Am planning to do them low and slow in the WSM. I'm assuming that I need to take these up to somewhere around 195-203f much in the same way as I would a brisket or a pork butt?
Is my theory correct guys? If so, is there any estimate as to how long my cook will be?
In case it helps they've been cut across the bones (flanken cut I believe it's called) and a 2kg pack has 2 x 4-bone slabs in it (hopefully gives a sense of size.
All help greatly appreciated.