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 Killer Hogs The A.P. Rub (2 teaspoon). Place on pit and smoke for 3 hrs until brown on all sides.
Chop Carrot (3), Celery (3 stalk), and Onion (1) into large chunks. Place in a full size steam pan. Smash Garlic (8 clove) and add to pan. Pour in Beef Stock (4 cup) and Red Wine (2 cup). Add Tomato Paste (6 ounce) and stir to disperse. Season with Killer Hogs The A.P. Rub (12 teaspoon) and add Fresh Rosemary (2 sprig) 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.