Step 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).

Step 2

Prepare your short ribs by trimming off the fat cap and silver skin on the top side of the meat.

Step 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.

Step 4

Place the ribs on the smoker, close the lid, and smoke for 3 hours (without opening the lid!)

Step 5

After 3 hours, start spritzing the beef ribs with the beef stock. Spritz every hour.

Step 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.

Step 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.