Crock Pot Beef Short Ribs

2 teaspoons dry mustard

1/4 cup brown sugar

2 teaspoons granulated garlic

24 ounces beer (chef's choice)

1 quart barbecue sauce (chef's choice)

1/2 cup rice wine vinegar

2 teaspoons liquid beef bouillon

1/2 cup honey

1 orange, sliced in 1/4-inch slices

1 medium white onion, sliced in 1/4-inch slices

4 pickled jalapeno peppers, sliced in 1/4-inch slices

2 canned chipotles

12 beef short rubs

Sea salt to taste

Fresh ground pepper to taste

In a mixing bowl, dissolve dry mustard, sugar, and garlic in the beer. Add the remaining liquid ingredients and mix well. Place the orange, onion, jalapenos, and chipotles in the bottom of an 8-quart crock pot. Salt and pepper the beef completely, place the ribs into the crock, and add the sauce to completely cover the ribs. Set the cooker to low and cook the ribs for 7 hours. To serve, remove the ribs from the crock and grill them for several minutes to add color and glaze the sauce to the ribs. Remove the oil from the sauce, them strain it and serve on the side.