Prepare a smoker with wood or pellets (preferably hickory or apple wood) to 225℉/107℃.

In a mixing bowl, combine salt, sugar, crushed black pepper, cajun powder, garlic powder, onion powder, cumin seeds, paprika powder, and crushed chili powder. Use a whisk to blend thoroughly. Store in a cool, dry place for future use.

Use a knife to trim excess fat from the beef, Spread mustard evenly over beef, Sprinkle marinade powder evenly over the surface of the brisket.

To ensure accuracy, insert the probe into the thickest part of the meat, making sure the safety line is completely immersed.

Select beef→ roast→ short ribs in the parameters list. Set the target temperature to 198℉/92℃.

Transfer the short ribs into your preheated smoker, then securely close the lid.

To begin the process, simply press the start button on your phone.

As the internal temperature of the ribs reaches 165℉/ 74℃, your phone will notify you. On a sizeable flat surface, spread out a substantial piece of butcher paper (or foil) and center the ribs on it. Create a leak-proof seal by wrapping the ribs, folding each edge over the other, to ensure the contents are securely contained. Place the wrapped ribs back in the smoker with the seam side facing down. This will allow the weight of the ribs to seal the edges of the paper wrap tightly.

To begin the process, simply press the Start button on your phone. You will be notified once your food is ready to be removed from the smoker.

Carefully remove the ribs and place it on a heat resistant surface. Let it rest for at least 30 minutes.

Carefully remove the probe.

Slice and serve!