Smoked beef short ribs are rich in flavor and so tender from cooking them low and slow on the smoked. They are so easy to prep, all short ribs require is a coating of beef dry rub and then some mopping while they smoke.
Pull the ribs out of the refrigerator about 45 minutes before preparing and smoking. This will allow the meat to warm up.
While the meat is warming up, set up the smoker, clean the grate if needed, and preheat it to 225°.
Spread some seasoning in a shallow rimmed baking sheet. To season the ribs, press each on into the seasoning on all the sides and pat the seasoning on. Don’t actually rub the meat with seasoning, just pat.
When the smoker is ready, place the short ribs onto the smoker grate and smoke for 4-5 hours. (If you ribs are nice and meaty, definitely smoke for 5 hours, until ribs read about 185° internal temperature).
Start brushing the short ribs with mop sauce every hour, starting after the third hour and not while the ribs are wrapped. (You want time to allow the crust to form.)
After about 5 hours on the smoker (around 185° internal temperature), place the ribs onto the butcher paper, mop them one more time, and wrap them in the butcher paper. Place back onto the smoker and smoke until the internal temperature will read 203°-205°.
Rest the ribs for about 10-15 minutes before serving.