HEAT YOUR SMOKER TO 250 DEGREES WITH A PAN FULL OF WATER BETWEEN YOUR RIBS AND THE FIRE.
RUB YOUR RIBS WITH SALT AND PEPPER.
PREPARE THE MOP SAUCE BY POURING BEEF BROTH AND WORCESTERSHIRE SAUCE INTO A SPRAY BOTTLE.
PLACE THE RIBS FAT SIDE DOWN IN THE SMOKER.
ONCE EVERY HOUR SPRAY THE RIBS WITH THE MOP SAUCE. COOK APPROXIMATELY 6-8 HOURS UNTIL THE INTERNAL TEMPERATURE OF THE RIBS IS AT 200 DEGREES.
REMOVE THE RIBS FROM THE SMOKER AND ALLOW TO REST, WRAPPED, 30 MINUTES BEFORE SLICING.