Ingredients :
- 3 tablespoons yellow mustard
- 2-1/2 pounds bone-in beef short ribs
- 1 tablespoon kosher salt
- 1 tablespoon coarsely ground pepper
- 2 teaspoons garlic powder
Directions :
- Brush mustard over all sides of ribs. Combine salt, pepper and garlic powder; rub over beef.
- Preheat smoker to 225°. Add wood chips or pellets to smoker according to manufacturer’s directions. Place ribs in smoker bone side down. Smoke for 3 hours.
- Wrap ribs in butcher paper; return to smoker bone side down. Smoke until a thermometer inserted in beef reads 200°-205° and meat is very tender, 2-3 hours.
