Prepare smoker for indirect cooking at 250 degrees F (121 degrees C). When smoker reaches optimal temperature, place chunks of hickory and pecan wood directly on hot coals for smoke flavor.
Trim excess fat and sinew from the top of each slab of Beef Short Ribs (3 slab). Season the outside of each rack with a layer of Killer Hogs The A.P. Rub (1/4 cup), Tennessee Mojo Beef Rub (1/4 cup), and Killer Hogs Steak & Chop Rub (2 tablespoon).
Place each slab of ribs on the cooking grate. Smoke for 1 1/2 hours.
Combine the Beef Broth (32 fluid ounce), Pickle Juice (2 tablespoon), Soy Sauce (2 tablespoon), and Worcestershire Sauce (2 tablespoon) in a squirt bottle and spritz the ribs. Spritz the ribs and continue to spritz every 60 minutes until internal temperature reaches 175-180 degrees F (80-82 degrees C), around 2 hours.
Wrap the ribs in butcher paper and return to the smoker. Continue to cook until internal temperature reaches 202 degrees F (94 degrees C) and the meat thermometer slides in with almost no resistance.
Rest the ribs in a dry cooler for 1 hour.
Cut into individual bone sections for serving.