Step 1

Trim fat and silver skin from the top of the beef short ribs.

Step 2

Sprinkle about 1 to 1.5 tsp of coarse kosher salt onto the top of the beef ribs to and place them in the fridge for 4 hours. When 4 hours is up, there is no need to rinse.

Step 3

Generously sprinkle my Texas style rub onto the top and sides of the ribs and let them sit while you go get the smoker ready.

Step 4

Fire up the smoker and let it preheat to 240°F using indirect heat. If your smoker uses a water pan, fill it up.

Step 5

Place the seasoned beef short ribs into the smoker on a shallow pan.

Step 6

Make the basting sauce using 2 cups of root beer, 1 cup of low sodium soy sauce and 1 cup of Worcestershire.

Step 7

Pour the basting sauce over the meat and let it run down into the pan.

Step 8

Continue basting the meat with the sauce from the pan using a turkey baster every 30-45 minutes while it cooks in the smoker.

Step 9

When the beef short ribs are fork tender they are finished cooking. This is usually at 190-195°F but can be lower or higher than that.

Step 10

Let the meat rest under foil for about 10 minutes before slicing and serving.