Plate short ribs

I’ve only ever done them once and they were amazing. My cook ran around 240-250 and I purposely wrapped late at 185 based on the mad scientist video. Best bark I’ve ever seen on my Kamado. They can take it too it’s similar to brisket point so more forgiving than a flat. Can’t imagine how succulent a Wagyu one will be I’m sure it will be ridiculous. I pulled around 202-203 was probing like butter.

Cooked a set last week. I would wrap in butcher paper next time once it looks the way you want. Afraid tinfoil will soften up the bark too much. Any way you do it though they are scrumptious.

Mine didn't probe completely tender until about 206. I started testing at 198.

I do mine just like Ron ^ but I keep my drum around 225° for the first 90 minutes (if possible), then it settles into the ~275° range for the rest of the cook.

I have cooked quite a few racks of plate ribs and can honestly say every rack came out great. Up until the last rack I did them nekid bone side down fat side up (cooking on a regular HOS). Usually probe tender in 5 to six hours at 275 to 290 plus I like to use a water pan. The last batch I did I put two plates in a large disposable hotel pan and cooked 3 1/2 hours uncovered then sealed them up with foil, they were fall off the bone after 4 3/4 hours total. They were some of the best I ever did. As others have said beef plate short ribs are hard to mess up and always delicious, best tasting slow cooked beef on the cow.

I run mine at a lower temp at first, 250 or so then and kick it up to 275 or so after a couple hours.
Keep in mind, there will be a stall.