How do you braai beef short ribs so they don’t become rubbery?

Beef short ribs have a high amount of tough connective tissue and marbled fat. To braai them successfully without them becoming rubbery, they require low, indirect heat over a prolonged period (ideally 2–3 hours under a dome or webber) to render down the fat completely. Finish them over hot coals for a quick crisp to the exterior glaze.