• Step 1: Preheat your smoker to 225°F (107°C). If you don’t have a smoker, you can use a charcoal or gas grill with a smoker box or foil packet filled with wood chips.
• Step 2: In a small bowl, combine the smoked paprika, garlic powder, onion powder, brown sugar, salt, and black pepper. Rub this seasoning mixture all over the short ribs, making sure to coat them evenly on all sides.
• Step 3: Place the seasoned short ribs on the smoker grate, making sure they are not touching each other. Close the lid and smoke for 3-4 hours, or until the internal temperature reaches 195-205°F (91-96°C).
• Step 4: During the last 30 minutes of cooking, combine the beef broth and apple cider vinegar in a small saucepan. Bring the mixture to a simmer and use it to baste the short ribs every 10 minutes, helping to create a beautiful, caramelized crust.
• Step 5: Once the short ribs have reached the desired internal temperature, remove them from the smoker and let them rest for 10-15 minutes. This allows the juices to redistribute, making the meat even more tender and flavorful.
• Step 6: Serve the smoked beef short ribs immediately, or refrigerate for later use.