In a large bowl, cover the ribs with horseradish mayo. Make sure to evenly coat all sides of the ribs.
Combine your seasoning in a small bowl and then sprinkle over the ribs. Rub the seasoning into the ribs again, making sure all sides are evenly coated.
Place the ribs in the smoker and smoke at 225°F until the internal temperature reaches 165°F.
About two and half hours into the smoke, start your braising liquid. In a large pot or dutch oven, sautee some onions and garlic over lower heat. Pour in your wine and beef stock.
Once the ribs reach the internal temperature, place them into the braising liquid. Be sure the meat is fully submerged in the liquid with the bone side up. Cover and simmer for another two to three hours until the meat is fork-tender and easily falls off the bone.