Prepare Smoker for indirect cooking, bring temperature to 275 degrees F (135 degrees C) with a couple chunks of Hickory wood for smoke.
Season outside of
Beef Short Ribs (12)
Killer Hogs The A.P. Rub (1/2 Tbsp)
. Place on pit and smoke for 3 hrs until brown on all sides.
Celery (3 stalks)
into large chunks. Place in a full size steam pan. Smash
Garlic (8 cloves)
and add to pan. Pour in
Beef Stock (4 cups)
Red Wine (2 cups)
Tomato Paste (2/3 cup)
and stir to disperse. Season with
Killer Hogs The A.P. Rub (1/4 cup)
Fresh Rosemary (2 sprigs)
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. Serve and enjoy.