I want to cook beef short ribs, not the Korean BBQ kind, but the giant chunks with the bone. I don't want to par-cook them in the oven, but the last time I tried them on the Weber it turned into something more like beef jerky. I'm pretty sure the temperature was too high. I would like to know about what temp and for how long I would need to cook them. The meat comes in about 2lb chunks with 3 short bones. maybe about 9" long and about 3" thick. I'd probably be cooking about 3-4 of these chunks if it make and difference.