My suggestions. You'll probably get others.
Short ribs got their name because beef ribs are long, and butchers cut them shorter. They're cut from the plate, which is down low on the animal's side, directly behind the brisket. As you look at the ribs, from front to rear, the meatier ribs will be toward the front. The meat is much like brisket. Chuck ribs come from the chuck area (duh!) and are about the first four or five ribs. They'll be the meatiest.
Rub them with your favorite brisket rub and smoke them for three hours at 235°F.
Wrap them with some stuff you prefer. I use a few butter pats, ¼ cup of soy sauce, ¼ cup of beef consume and ¼ cup of Worcestershire sauce. Put them back in for two more hours.
Enjoy.
EDIT: Corrected some characters that didn't display properly after a server change.
