Beef Short Ribs
Salt and Pepper
Marinate Short ribs in a dry Rub of your choosing overnight
Add salt and pepper to your level preference about 15 mins prior to cooking.
I set my green egg at 225-250 degrees and smoke for 6 hours. The last hour I baste the ribs with sauce every 15 mins. Make sure you cook the ribs with the bone side down. The short ribs will be done when the meat starts to fall off the bone.