Beef short ribs tend to have a lot of fat. I try to pick out ones that are meaty but even so, you'll have to do some trimming.
Yes, the fat is full of flavor but there is plenty of marbling within the meat and you don't need the fat on the outside surface of the meat to make them moist or tasty.
Fat and silver skin removed. A very sharp knife makes this job a lot faster and easier.
Place the beef short ribs in a plastic zip top bag and squirt about ¼ cup of spicy brown mustard down in the bag with about ¼ cup of Jeff's Texas style rub (Purchase formula here | Purchase bottled rub).
Massage and roll the bag to coat all of the ribs with mustard and rub paste.
Once the mustard and rub are applied, let them sit in the fridge overnight to really soak up the flavor of the rub. You can also use the ribs right away or as soon as you want to. Any time at all with the mustard and rub will do them good.
Do not rinse the ribs once they are finished marinating.
They are now ready to cook. I recommend placing them down in a disposable foil pan and leaving them there during the entire cooking process.
Setup your smoker for indirect heat at about 225-240°F
Leave the ribs in the pan for best results.
Apply cherry smoke for about 2 hours. (other smoking woods will work fine)
After applying smoke for about 2 hours, pour about 1 cup of red wine (I used Rosa Regale but any similar red sweet wine will work great)
Cover the pan tightly with foil and let it cook for 3 more hours at 225-240°F.
During this time, the wine and beef juices will create steam and the beef will get a good braising inside the covered pan serving to super tenderize the beef.
Note: Don't want to use wine for some reason? You can use sparkling red grape juice or even regular red grape juice to get a similar effect and flavor without the alcohol content.
After the braising process, uncover the ribs and turn up the heat to 300°F. If your smoker won't heat to that high of a temperature, use the grill or even the oven to finish them off.
Mix 1 part Jeff's barbecue sauce (Purchase formula here | Purchase bottled sauce) with 2 parts of the red wine (for example: 1/3 cup Jeff's sauce + 2/3 cup red wine) and brush the ribs really good with this mixture.
Brush the ribs with this mixture 2-3 times during the next hour.
Use a Thermapen or other accurate digital meat thermometer to test the temperature of the ribs. When they reach 190-200°F and are fork tender, they are done.
“Tender” is the best measurement of when these beef short ribs are done.
Another visual indicator of doneness is the meat pulling back from the bone.
Once the beef short ribs are finished cooking, serve immediately.