INGREDIENTS

• 1 piece of Blackwell Angus® whole bone in short ribs (approx. 5# / 4 bones)
• 2 TB Dijon mustard
• 3 TB maple BBQ rub (see below)
• 1 large onion-peeled and coarsely chopped
• 3 carrots-washed and coarsely chopped
• 1 head garlic-crushed but cloves left whole and unpeeled
• 1 c water

• 1-12oz bottle Guinness beer
• 1/2 c maple syrup
• 1/4 c malt vinegar
• 1/4 c soy sauce
• 1 whole chipotle chili in adobo
• 1 tsp ground black pepper

• 1 TB smoked paprika
• 1 TB chipotle Chile powder
• 2 tsp cumin
• 2 tsp granulated garlic
• 1 TB granulated onion
• 2 tsp ground black pepper
• 5 TB maple sugar
• 2 tsp Diamond Crystal kosher salt

INSTRUCTIONS

1. Shmear meat side of ribs with mustard then sprinkle BBQ rub over all sides (top, sides, bottom). Place on rack that rests over a sheet pan, uncovered in the fridge overnight.
2. Heat smoker to 225 degrees and add whatever wood chips you desire (hickory and oak are nice) and place cold ribs in center of smoker and smoke for 5 hours. Baste with glaze every half hour.
3. In that time the meat will begin to shrink off the bones and a gentle bark with begin to form. (Internal temp of ribs should be around 140-150 degrees).
4. In a roasting pan, big enough to hold the ribs, scatter the garlic, celery, onion, and carrots over the bottom and pour 1 c water into pan.
   
5. After 5 hours remove the ribs from the smoker and place rib side down on top of vegetables, brush with the glaze and cover with foil.
   
6. Place in 300-degree oven and cook until internal temperature of the ribs in the thickest part reads 195-200 degrees.
   
7. Take roasting pan out of oven and remove foil — based again with glaze.
   
8. Turn oven up to 400 degrees and place ribs back in oven basting every 5 minutes until a nice crust is formed.
9. Remove roasting pan, lift ribs out of pan, place on cutting board and tent with foil for 30 minutes. Then cut between each rib and serve.