4 Tablespoon Louisiana Grills Beef and Brisket Rub
4 Tablespoon Olive Oil
2 1/2 Pounds (or 6 large) Beef Short Rib(s)
Heat Proof Baking Dish
Start up your grill. Then, set the temperature to 225F.
In a food-safe spray bottle, combine the apple cider vinegar and apple juice. Set aside.
Flip the short ribs over, bone side up, and pull off the thick membrane. Discard. Flip the short ribs right side up and trim any excess fat from the top. Generously rub down the short ribs with olive oil and Beef and Brisket Rub.
Place the short ribs on the center rack. Smoke for about 2 hours, until the short ribs have developed a crust and are a rich lacquered brown.
After 2 hours, remove the short ribs from the smoker, place in the heat-proof baking dish, and pour the apple cider vinegar and apple juice into the dish. Cover tightly with foil and smoke for another 1 ½-2 hours or until the ribs are fall-apart tender and register 200F. Remove from the smoker and serve immediately.