Smoked Beef Ribs
- Rub (to taste)
- 1 part coarse ground black pepper
- 1 part kosher salt
- 1 part paprika
- Plain yellow mustard
- One part apple cider vinegar
- One part water
- Pat the beef ribs down with paper towel to ensure they're dry.
- Remove any silver skin on the top of the meaty side of the beef ribs
- Apply a thin layer of mustard all over the ribs to act as a binder. Then generously cover all sides of the beef rib with the rub (or your preferred rub)
- Preheat the smoker to 275F and then put the ribs on the grill
- Mix your spritz in a spray bottle. Every 45-60 minutes lightly spray your ribs to help them maintain moisture.
- Once you reach an internal temp of ~200F, using your temp probe, probe the beef ribs to test for doneness. You do not want to feel any resistance as you probe the ribs. If there is still resistant keep it on the smoker for another 15 minutes and retest until you no longer feel any resistance
- Remove the beef ribs from the grill and let them rest covered in foil or on a baking sheet in your oven (turned off) 1 hour.
- Once they have cooled down sufficiently, you're ready to dig in!