Step 1

Preheat your smoker to 225°F. In a small bowl mix the salt, pepper and garlic powder, set aside.

Step 2

Trim off the fat cap and silver skin on the top side of the meat. Then rub the brown mustard over the meat and season with the dry rub.

Step 3

Place the ribs on the preheated smoker and smoke for 3 hours without opening the lid.

Step 4

After the first 3 hours of smoking, spay the beef ribs with the beef stock. Spray the ribs every hour.

Step 5

Continue smoking until the internal temperature of your short ribs reads 210° F when checked with an instant read digital thermometer.

Step 6

Remove the meat from the smoker and cover it loosely with foil. Let your short ribs rest for at least 10-20 minutes before serving.