Preheat the smoker until it reaches 225°F
Make a spritz by combining the apple cider vinegar and apple juice. Put the spritz into a spray bottle.
Cut out the membrane and excess fat off the short ribs.
Coat the meat in olive oil, salt, and pepper. Make sure that you rub all the parts of the meat.
Put the beef ribs in the smoker.
In the first 60 minutes, spray the meat with the spritz every 30 minutes.
Smoke the meat in the smoker for extra 2 hours. Wait until the meat has a mahogany color. While the machine is smoking, you can add wood chunks to give a smokey flavor to the ribs.
Remove the ribs and put them on a baking dish. Add red wine and beef broth into the dish.
Cover the entire dish with a foil and put it into the smoker for 2 extra hours. The temperature should be at 200°F.
When the meat is soft and tender, you can serve and enjoy it. If not, keep smoking with the foil on at 200°F – 225°F.