Beef Short Rib recipe

Note: Beef ribs can take a long time to cook. They can easily go for 5 or 6 hours depending on the type of ribs. I have tried several recipes that claim they will be done in 4 hours, in every case although the ribs had reached an acceptable done temperature, they were still very tough. The only method I've had good tenderness with is a low and slow cook.

Ingredients:
Beef Short Ribs 3 to 4 pounds
Sea Salt
Course Black Pepper
Garlic Powder

Recommended Wood:
Apple
Pecan

Preparation:
Combine all spices.
Trim the ribs of excess fat.
Place the ribs on a piece of wide foil.
Sprinkle liberally with the spice rub.
Fold the foil up tightly around the ribs and let them rest in the refrigerator for at least 3 hours to overnight.
Take the ribs out of the refrigerator and let them reach room temperature for about an hour.
Preheat the smoker to 275 degrees.
Line a deep pan with foil and place a rack inside.
Place the ribs on the rack in the pan. (Ribs can be placed directly on the smoker rack if preferred, this just saves a little cleanup.)

Cooking:
Place the pan with the ribs in the smoker.
Smoke for about 1 1/2 to 2 hours until the ribs reach 160 to 170 degrees.
Remove the pan from the smoker and wrap tightly with foil. The ribs can be spritzed or sauced at this time if desired.
Reduce the smoker temperature to 250 degrees.
Place the ribs back in the smoker wrapped and continue to cook at 250 degrees to an internal temperature of 200 to 205 degrees.
(Should take approximately 5 hours to reach desired tenderness).
Turn off heat to smoker.
Leave the ribs in the smoker wrapped as it cools down or place in an oven and let them rest at least 30 minutes.
Apply sauce and slice into individual ribs and serve.