Place the beef short ribs into a foil pan or plastic container.

Sprinkle coarse grained kosher salt onto the top of the beef short ribs. Coverage should be about 10-15% and should leave at least 1/8 to ¼ inch between the grains on average.

Place the beef short ribs in the fridge uncovered for at least 4 hours or overnight.

When they are done brining, there is no need to rinse them.

If necessary, move the beef short ribs to a foil pan that is about 2 to 3 inches deep.

Pour about ½ inch of cranberry juice or juice cocktail into the bottom of the foil pan. Pour the juice over the beef ribs so that they get wetted in the process. This will help the rub to stick better.

Sprinkle Jeff's original rub generously onto the top of each beef short rib and set aside.

Prepare the smoker for cooking at 225-240°F using indirect heat and cherry wood for smoke.

Place the pan of ribs into the smoker and let them smoke cook uninterrupted for 2 hours.

At the end of 2 hours, cover the pan with foil to let the braising really take place. This braising process should last for 2 hours.

Uncover the short ribs at the end of 2 hours and spoon some of the tasty juices up onto the ribs.

Garnish with some chopped parsley and rosemary and serve immediately.