Smoked Beef Short Ribs

Ingredients

• 2 pounds beef short ribs (4-5 bones)
• 2 Tbsp brown deli mustard
• 2 Tbsp Signature Beef Seasoning
• ½ cup beef stock

Instructions

1. Preheat your smoker to 225 degrees F using a good hard wood for the smoke (I like oak and cherry woods for these ribs).
2. Prepare your short ribs by trimming off the fat cap and silver skin on the top side of the meat.
3. Slather the ribs on all sides with the brown mustard and season liberally with the beef seasoning or equal parts kosher salt, cracked black pepper, and garlic powder.
4. Place the ribs on the smoker, close the lid, and smoke for 3 hours (without opening the lid!)
5. After 3 hours, start spritzing the beef ribs with the beef stock. Spritz every hour.
6. Continue smoking and spritzing until the internal temperature of your short ribs reads 205-210 degrees F, and the thermometer probe feels like it is sliding into the meat like it's softened butter.
7. Remove the meat from the smoker and cover it loosely with foil. Let your short ribs rest for at least 30 minutes before serving.