Beef short ribs

[PriceMP5]

Hey everyone,
Been doing a ton of cooks lately on my ironwood but had a question about beef short ribs. I’ve never had smoked beef short ribs unless I made them myself, so I don’t necessarily know what good beef short ribs look like when it comes to having a good bark. So I’m basically asking how they look? And if y’all have any suggestions.
This cook was a simple Texas style recipe with the rub being coarse salt/pepper with a bit of garlic powder, and did an hourly spritz of beer with a bit of Worcestershire sauce. Once I reached a stall in that 160-170 range I wrapped it in butcher paper until the probe passed through like butter at like 201 degrees internal basically.

 

[Seed]

Looks good to me. How was the bite?!?

 

[GrillMeister]

They look well done and you have a nice smoke ring. Like Seed asked, how was the bite? Was it tender? If so, you rocked it!

 

[PriceMP5]

It was tender, I think it could’ve been better. I know a lot of people say you should use how the probe goes through the meat to judge when done but does anyone have a specific internal temp they use?

 

[whiscuz]

I take my beef short ribs to 205, then use the probe like a cake tester to check for doneness...