I found the ribs at one of Vancouver's best butcher shops, they have everything but rarely half-price.After a several-weeks-long discussion of just this on another board I'm truly jealous that you were able to find these at that half-price deal ..... actually jealous that you found them at all.
The cooking method from most posters on that board went toward low and slow. Maybe 4-8 hours at 225° or so. I assumed that the longer end of that timing was for smoking or at least the off-heat side of a grill. IMHO how long you cook them is related to the amount of fat layers in the meat. You want the fat to melt away enough that it doesn't leave a fatty taste on the palate ..... at least I found that important with thick short ribs.
Wow that's low. I'm not very experimented cooking at such low temperatures, and I've always wondered about the "12 hour short ribs" you see on menus of fancy restaurants.225F/107C. Nothing I've ever seen about cooking ribs suggests a cold start, but I'm open. Doesn't that just add extra time? How would it affect fat?