Prepare your smoker and bring cooking temp to 250 degrees. I used a Weber Smokey Mountain grill with charcoal and 2 chunks of peach wood.
Bring the Short Ribs to room temperature and after removing from the cryovac, I dried them. Coat both sides with olive oil and massaged the meat with a combination of salt, pepper and Cajun seasoning. Let sit for 45 minutes to sweat.
After letting the meat sit, they should have a nice glaze. Place them on your smoker and close the lid. Spray the meat with the water, beef broth and Worcestershire combination.
Remove the ribs at 185 degrees. Place in an aluminum pan or on butcher paper and use your spray from the previous step on the bottom for extra moisture. Coat the meat in liquid margarine. Cover the pan or wrap tight with paper to retain steam. Cook until internal temp reaches 203 degrees.
Remove the ribs from the smoker and vent the steam. Let rest for 10 minutes. Placed the meat on a rasied rack and dust with more rub. Place the ribs back on the smoker, uncovered, for 15 minutes to help form additional crust.
Finally, remove the ribs from the smoker and let rest for an additional 10 minutes. Slice parallel with the bone. These ribs will paid well with pickles, red onion and cornbread. They even could be combined with a blackened shrimp and grits gumbo or pimento cheese.
