Preheat your smoker to 225°F (107°C).

Combine 2 teaspoons salt, 1 teaspoon pepper, 2 teaspoons smoked paprika, garlic powder, and onion powder in a small bowl. Season beef with the spice mixture then brush with oil. Let them sit at room temperature for about 30 minutes to allow the flavors to penetrate.

Place the short ribs in the smoker and smoke for 4-5 hours, or until they reach an internal temperature of 200°F (93°C) and the meat is tender and pulls away from the bone.

In a saucepan, combine the ketchup, Marukan Seasoned Rice Vinegar, brown sugar, honey, minced garlic, 1 teaspoon smoked paprika, and mustard powder. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and let the sauce simmer for about 15-20 minutes, or until it thickens slightly. Season to taste with salt and pepper.

Once the short ribs are done smoking, brush them generously with the barbecue sauce. Return the ribs to the smoker for an additional 15-20 minutes to let the sauce caramelize and create a sticky glaze. Remove the ribs from the smoker and let them rest for a few minutes before serving. Serve with extra barbecue sauce on the side for dipping.