Ingredients

• 6 (4- or 5-inch-long) beef short ribs
• Barbecue sauce, for serving
• 1 cup prepared yellow mustard
• 1/4 cup dill pickle juice
• 1/4 cup red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 1 teaspoon granulated garlic
• 1 teaspoon ground ginger
• 2 tablespoons sea salt
• 2 tablespoons coarse or restaurant grind black pepper
• 1 tablespoon granulated garlic
• 2 teaspoons white cane sugar

Instructions

1. Remove the ribs from the refrigerator and outline the bones with a sharp, pointed paring knife. Combine all the ingredients for the mustard slather in a small bowl and blend well. Brush the slather over the entire surface of the ribs.
2. Combine all the ingredients for the rub in a small bowl and blend well. Sprinkle the rub over the slathered ribs.
3. Heat a cooker to 230° to 250°F. Oil the rack and place the ribs on it bone side down over indirect heat. Cover and cook for 1 to 1 1/2 hours. Turn and cook for 45 minutes more, then turn and cook for another 45 minutes, or until the ribs reach 185°F on a meat thermometer.
4. Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce.