Looks good. What sort of IT are you looking for with beef ribs before you start checking for probe tender?
When I do beef ribs I don't look for any specific I.T. at all because it really doesn't matter. They're either tender or they're not. Instead start checking them after a certain amount of time at a given pit temperature, depending on your cooking method (foiling or not).
Short ribs take a little longer than back ribs because they're so much thicker and tend to have a lot of fat that needs to be rendered. Most of the time my short ribs cooks are very similar (temperature, time, foiling, etc.) to how zueth did these. So when I foil, I start checking for tenderness about 2 hours after foiling. If they're not done, I recover them and check at 15 minute intervals. Usually they're done within 2 - 2 1/2 hours.
If not foiling, they take longer to cook and get tender, so in that case I start checking around 6 1/2 - 7 hours of total cooking time (again depending on the pit temp).
Beef Short Ribs really benefit from the braise in foil, so that's the method I usually use.
Hope this makes sense.
