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Prepare your smoker to a temperature of 250.
Place your braiser over medium-high heat. Add the tallow or olive oil.
Season the beef ribs moderately with Meat Church Blanco.
Sear for 1 minute on each side. Remove the beef ribs from the pan and set aside reserving the fat in the braiser.
Add the onion, celery and carrots to the braiser. Cook for 5 - 7 minutes or until the onions are translucent.
Add tomato paste. Cook for 2 minutes.
Add the red wine and deglaze the pan. Scrape any bits off the bottom of the pan. Bring to a simmer.
Add beef broth. Season with Meat Church Garlic & Herb. Bring to a simmer.
Add the beef ribs. Cover with the lid.
Move the braiser into the smoker. Cook until the beef ribs are tender, about 5 hours.
Remove the braiser from the smoker. Remove the beef ribs and serve over garlic mashed potatoes.