All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
12       oz              Quality balsamic vinegar
1         ea              Rosemary sprig
1         Tsp             Peppercorns
4         lbs              Bone in beef short ribs
1/3      C                Spice Union Beef Barbeque Rub

1/2      C                Beef stock

Prepare the balsamic reduction:

1. Combine balsamic vinegar, peppercorns and rosemary a in a stainless steel pan.

2. Cook on high heat until the balsamic vinegar reduces to 1/2 Cup.

3. Remove and discard the rosemary and peppercorns.
    

Prepare the beef short ribs:

1. Preheat your gas/charcoal grill or smoker to 275F°, per the manufacturer's directions.

2. Season the short ribs with Spice Union Beef Barbeque Rub.

3. Place the short ribs in your grill/smoker with space between each short rib.  The short ribs should be placed on the side of the grill/smoker that is away from the heat source.

4. Cook the short ribs until they reach an internal temperature of 165°F and the meat starts to pull back from the bones about 3/4 of an inch. This should take about 2 hours.

5. Remove the short ribs from grill/smoker and place them into a large aluminum foil pan. Add the beef stock, cover the pan tightly with aluminum foil and return the short ribs to the grill or smoker.

6. Cook the short ribs for an additional 90 minutes. Remove the foil cover and glaze the short ribs with the balsamic reduction.

7. Continue to cook the short ribs, uncovered for 90 minutes, applying the balsamic reduction every 20 minutes.

8. The short ribs will be done when soft to the touch, but your finger doesn't simply sink into the meat when pressed.

9. Let the short ribs sit for 4-5 minutes.

10. Brush once again with the balsamic reduction and serve.