I cooked my first beef short ribs last friday. I dry brined them overnight, put them on the WSM, and ran it between 220-230 for about 8 hours. The thinner ones were done (internal hit 203-205), the thicker ones could have used another 30-60 mins (internal was only 195ish). They were done enough, but could have been better. I pulled them anyway because I needed to get dinner on the table. The meat turned out awesome and I will certainly cook them again. The downside was the rub I used. I followed the recipe from the amazingribs website and I thought the rub was awful......everyone else agreed once I said something. It was major pepper overload (and I LOVE pepper). It was way overpowering. Next time, I think I will season them like I do a roast for making roast beef sandwiches.......little more herbs, a LOT less pepper.