Short Ribs come from the rib cage of our cattle, specifically the rib plate. The meat on those ribs is desirable because it features a glorious combination of meat and fat. Cutting them down into individual portions makes them easier to eat, share, cook, devour.
Low and slow is the name of the game. Rub these suckers down with a generous coating of bbq dry rub and smoke them at 275°-300° for 1.5-2.5 hours. Given enough time over low heat, the tough connective tissue will melt, making for fall-off-the-bone tender ribs.