Got a couple beef short ribs I need to cook...

Did a chianti braise with most of a batch that I had bought Thursday night and have two uncooked pieces left over. The braise was tremendous served over parmesan polenta (or as I like to call it "grits") and sauteed spinach.

Want to try something other than a braise. Maybe low oven or smoker for several hours followed by a sear, or maybe a straight, long low-temp smoke?? Not a cut of meat I have much experience with, so any suggestions are welcome.