Well I use a mix of organic brown sugar, cinnamon sugar, Soul seasoning, Blackened Cajun seasoning, ground pepper. Put the mix of these ingredients on for a dry rub. I cook it indirect heat with charcoal and hickory wood chunks for anywhere from 1.5 to 3 hours depending upon how thick they are. Usually takes an average of 2 hours. My temperature inside my grill is averaging 300-325°F. Now, you could really slow it down to 225-250°F if you wanted to. I've cooked my beef short ribs this way and temps MANY times... Say like 40 plus times or more in the last 3 years. They have turned out very good to extremely good. They have the consistancy of sirlion steaks with a whole lot more flavor. My local grocery store Food Lion used to have 2 racks of beef short ribs for $13-14. A real good deal. Dumb place stopped carrying them 9 months ago...