Preheat Smoker and Season Meat: Preheat smoker to 275 degrees Fahrenheit using fruit wood or oak. Apply the Beef Rub mix to the trimmed Short Ribs liberally.
Smoke Short Ribs: Place Short Ribs on the smoker until they reach the internal temperature of 165 degrees Fahrenheit or about 3 hours. Consider starting the stew at the 2 ½ hour mark.
Cook Bacon: In a large Dutch oven over medium heat, add olive oil and bacon. Sauté the bacon until crispy, about 6 to 8 minutes. Remove and set aside the bacon, and discard the excess bacon grease.
Sauté Root Vegetables: In the same Dutch oven, add the onion, celery, and carrots. Stir often to soften, but not caramelize, about 10 minutes. Add potatoes and stir for for 4 minutes. Next add the garlic and stir for one minute.
Thicken: Add the flour and stir to combine with the root vegetables for 1 minute. The flour will help thicken the stew as it simmers along with the starch from the potatoes. Add the stout beer and turn the heat up to medium high to get the beer to simmer, and then simmer for 1 minute. Add the beef stock, thyme, Worcestershire, cooked bacon, salt, and pepper. Stir and bring again to a simmer.
Add Short Ribs: The final step is adding the Short Ribs to the stew. This allows the meaty portion of the ribs to slowly braise in the simmering stock. Cover and then simmer for 90 minutes. At that point the internal temperature of the Short Ribs should be over 200 degrees and fork tender. Turn off the heat, remove the ribs, shred meat with a fork, and place that meat back in the stew. Serve with your favorite sides.