Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C with several hickory chunks.
Coat the short ribs with the Big Green Egg Habanero hot sauce; the sauce will act as a binder to allow the seasoning to adhere better to the ribs. Apply a liberal amount of Big Green Egg Ancho Chile & Coffee Seasoning to the ribs. Allow the ribs to sit at room temperature for 15 minutes; this will allow the rub to penetrate the ribs and adding the amazing flavors.
Smoke the ribs for 5 hours. After 5 hours begin to check the internal temperature; once the internal temperature of the ribs reaches 198°F remove the ribs from the EGG and wrap them in butcher paper or foil for at least an hour to allow the moisture to redistribute.
Enjoy those ribs; you’ve worked hard for them!