Smoked Beef Short Ribs with Pepper Onion Gravy

1. Rub the beef short ribs generously with Fiesta Spices Uncle Chris steak seasoning.
2. Smoke the short ribs in a smoker at 225°F.
3. Once the internal temperature of the ribs reaches 180°F, wrap them. Place the ribs in a foil or butcher paper wrap with low sodium beef stock, smoked garlic, and onions.
4. Continue smoking until the internal temperature of the ribs reaches 208°F.
5. Remove the ribs from the smoker and let them rest for 30 minutes.
6. To make the simple pan gravy, sauté onions, then add lots of black pepper, a bit of butter, and a splash of apple cider vinegar. Combine with the drippings from the short ribs. Serve the smoked short ribs with the pepper onion gravy, accompanied by mashed potatoes and mushrooms.