This is what I put in at #BBshortrib. OK they didn't win, but they were pretty good eating still.
Take a Jacob's ladder and trim down as appropriate.
Marinade overnight in a mixture of 1pt beef stock, 1pt Shepherd Neame's Spitfire (The war part)
Season liberally with salt and fresh black pepper, then sprinkle over some sweet paprika and ancho chilli powder. Leave for about half an hour before they go on the smoker.
Smoke for about 7 hours at around 250F. cook until the meat feels soft when you prod it with a skewer. Probably registering about 190-195 on your thermapen.
While the ribs are smoking, prepare your glaze. You'll need to finely chop 2 medium onions and 6 large banana shallots. Caramelise these in butter for about 45 minutes until you get a nice golden colour. Add a little dark drown sugar and season to taste. Then add a heaped teaspoon of hot horseradish and about 2 tablespoons of horseradish jam.
Apply the glaze ot the ribs, crank the temperature up and finish off for about 15 minutes.
*You can make horseradish jam yourself or it can be found in good deli's and farmshops in jars. If you can't get it, use a little more hot horseradish and a sweet chilli jelly instead. Not quite the same but a good approximation.