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You won't gain anything from the coals (IMHO) at the end unless you are going to coat them in sauce and want some caramelisation. Tough call with the chocolate as that can go bitter pretty quickly over fire.
If slow cooking why not a Daube Provencal instead?
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I feel ill equipped to offer any advice but the Rich Hall recipe in Fire & Smoke was pretty nifty. Required next to no effort too. Oven overnight and charcoal slathered with sauce to finish off but even that was unnecessary.
Aroogah
CYOA
@NotThamesWater
Short rib cooking tips pls
I won't have access to a covered BBQ / smoker, so I'll be slow cooking them overnight in an oven (it's an Aga-esque number, so I can get rock steady low temperatures)
Is it worth finishing them over coals, or just leave them as-is?
I shall be serving them with a chocolate and chipotle gravy.