• Pat the short ribs dry to remove excess moisture and packaging residue and coat them liberally with DadRub 1.2.
• Fill pellet hopper with Smokin Pecan pellets, and don't forget to give it the “Dad Shake.”
• Smoke the Ribs: Set Woodfire to smoker at 190°F (88°C) and place them on the elevated rack and smoke for one hour.
• After the 1 hour is up flip the ribs, sprinkle them with some Dad Rub 1.2 and then close the lid. Top the pellet hopper off and hit or hold the woodfire button to reignite the pellets. Smoke for an additional hour.
• After the second hour flip them again, spritz with 50/50 apple cider vinegar and water. Close the lid and top off the pellet hopper. Smoke for an additional 2 hours flipping and spritzing halfway through.
• Wrap: After ~4 hours take the ribs offf and wrap in foil with beef tallow to push them through the stall. I would recommend 2 layers of foil due to the bones. Place the foiled ribs back in the woodfire and Increase temp to 300°F (149°C).
• Cook for 1-2 hours or until the ribs are probe tender. This means that when you poke them with a probe they have little resistance. It should feel like sticking the probe into a jar of peanut butter.
• Rest & Serve: When probe tender, remove and rest wrapped for at least 45 minutes to an hour.
• Slice and serve with or without BBQ sauce. Juicy, tender, 10/10 no notes!

Mango BBQ Sauce

• Place pot over low heat. Melt butter gently (do not brown).
• Stir in brown sugar and apple cider vinegar. Cook until sugar dissolves.
• Add ketchup and mix well.
• Stir in DadRub 1.2 (1–2 tablespoon depending on taste).
• Add diced mango and juice, then Worcestershire sauce.
• Optional: sprinkle in cayenne pepper for spice.
• Simmer on low heat for 20–30 minutes.
• Blend with a stick blender (or transfer to blender) until smooth.
• Serve warm or store in the fridge for later use.