Preheat smoker to 225 degrees Fahrenheit (we used cherry wood).
Trim excess fat and membrane off of the ribs, coat in olive oil and your rub. Be sure to get all sides of the beef.
Place beef on the smoker for about 3 hours, until the color is mahogany and a nice crust has set. After the first hour during the smoke period, start spraying the meat every 30 minutes with your spritz until you wrap.
At the 3 hour mark, place in a baking dish along with your bath ingredients and then cover with foil for about two hours (like pictured above). You are looking for an internal temperature of 200 degrees.
Serve when the beef is tender and almost falling off the bone. If they appear rubbery or spongy, they are not quite cooked through yet, so keep going until it reaches 200 – 205 degrees or until an instant read thermometer inserts into the meat like it's room temperature butter.
Cooking time will vary based on size of your short ribs. Plan on 5-7 hours of cook time.