Step 1: Trim excess fat from the beef short ribs and pat them dry with paper towels.
Step 2: In a small bowl, mix kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using) to create the rub.
Step 3: Generously coat all sides of the short ribs with the rub, pressing it into the meat. Let them rest at room temperature for 30 minutes.
Step 4: Preheat your smoker to 225°F (107°C) and add the wood chips according to your smoker’s instructions.
Step 5: Place the short ribs on the smoker grate, bone-side down, and smoke for 3 hours.
Step 6: After 3 hours, spritz the ribs with a mixture of apple cider vinegar and water every 30 minutes to keep them moist.
Step 7: Continue smoking until the internal temperature reaches 203°F (95°C), about 4-5 hours total.
Step 8: Optional: For a glaze, mix brown sugar with a little water to form a paste and brush it on the ribs during the last 30 minutes of smoking.
Step 9: Remove the ribs from the smoker, wrap them in foil, and let them rest for 20 minutes before serving.