beef short ribs

Relative newbie here, trying my luck at beef short ribs now and need some advice. Going to use one rib that's about 12" long, and 3" wide. Is it worth dry brining? Removing any fat? It has a bit of a fat cap on it. Also any recs on seasoning? Temperature? And any idea on how long this thing...

Smoking some beef short ribs on my WSM 14,5" (with a candy thermometer in grommet). Lid temp around 235°F, middle temp around 225°F(107°C), for three hours so far. After two hours, instant read in meat indicated close to 170°F(74°C). An hour later, poked everywhere and the lowest temp was over...

I have been trolling and reading and sitting around way too long. Woke up Saturday morning and decided Sunday was the day to get back into BBQ mode after a year and a half of off and on grilling and smoking. Since I use read this board regularly, but rarely contribute - I had an old account...