Salt and Pepper the short ribs
Smoke @250f for 1 hour
After 1 hour remove and add to a tin with rack along with the guajillo peppers.
Smoke 250f for another 1.3 Hours
After that 1.3 hours remove the peppers from the tin and put on the side.
Add 1 TSP better than bouillon beef base, 1 cup water
Add ribs back to rack over the beef base and continue smoking
Continue smoking the short rib till tooth pick tender or 197-205f is reached.(spritz with ACV at hour 4...
Once the proper temp is reached, remove from the smoker to rest.
After 20 min resting, depone and chop up the meat