I got my hands on some beef short ribs.
The idea was to make them on my lovely SS Performer with the Slow-N-Sear insert, but the weather was not great and windy so I decided to go with a WSM.
Because of the small amount of meat I finally decided to use the 18.5″ WSM.

Workflow:

Prepare the meat by removing the top fat layer (kind of a membrane) and use sea salt to start a dry brine over night.
1.5h before the meat hit the griddle put it out of the fridge and let the pieces come to room temp.
Apply fresh ground pepper
Prepare the grill for indirect grilling or use a smoker (e.g. WSM)
Bring the grill temp to 250°F (120-125°C)
Use some wood chunks for smoke flavour (I prefer Hickory)
Let the meat for 3-4h in the indirect zone
Spray the meat every 30min with a juice. (I prefer an apple juice -water -apple-vinegar mixture)
If the meat reaches a core temp around 165°C/74°C put the meat in a pan and add some juice (not that much) and foil the pan tightly
After approx 1,5h the meat should be nice and tender with a core temp around 208°F/98°C
Move the meat out of the pan back to the griddle and give it 10-15min to reform the bark
Finally it’s time for the meat to rest, at least 30min better 1h.
(For the resting phase I use an insulated box)