Preheat your smoker to 135˚C.

Score the fat on top of the ribs.

Score the membrane on the ribs.

Use mustard as a binder.

Season generously with Grill Society Texas Style BBQ Rub.

Place into the smoker (place a foil tray under the ribs to catch any juices/tallow).

Smoke for 6-8 hours or until the internal temperature reaches at least 190f and the bark is fully developed.

Once happy with the colour and temperature, remove from the smoker and place on 2 sheets of foil.

Cover the sides of the short ribs and leave the top exposed 

Pour the tallow along the side of the ribs and press the foil tightly against the sides.

Place on a wire rack and put into the oven at 60c for a minimum of 12 hours or until ready to serve.

Remove from the oven, slice and serve.

Dig in!

Enjoy.