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Export 4 ingredients for grocery delivery
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.
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