Smoked Beef Short Ribs

Prepare Smoker for indirect cooking, bring temperature to 275 degrees F (140 degrees C) with a couple chunks of Hickory wood for smoke.

Season outside of Beef Short Ribs (12) with All-Purpose Spice Rub (2 tsp). Place on pit and smoke for 3 hrs until brown on all sides.

Chop Carrots (3), Celery (3 stalks), and Onion (1) into large chunks. Place in a full size steam pan. Smash Garlic (8 cloves) and add to pan. Pour in Beef Stock (4 cups) and Red Wine (2 cups). Add Tomato Paste (2/3 cup) and stir to disperse. Season with All-Purpose Spice Rub (4 Tbsp) and add Fresh Rosemary (2 sprigs) and Bay Leaf (1).

Cover with foil and place on smoker after the short ribs have been on for 1 hour.

When the short ribs are brown (approx. 3 hrs) place them in the pan with the liquid.

Cover with foil and continue cooking until for tender about 1 ½ hrs.

Carefully remove each short rib from the liquid and cover loosely with foil.

Strain the remaining liquid and ladle any fat from top. Pour into a sauce pan and heat on high for 10-15 minutes until reduced by half. Serve the sauce over each Short Rib.