Ingredients:

  • 2 tbsp (36g) kosher salt
  • 2 tbsp (14g) coarsely ground black pepper
  • 1 tbsp (8g) smoked paprika
  • 1 tbsp (6g) garlic powder
  • 1 tbsp (6g) onion powder
  • 1 tsp (2g) cayenne pepper
  • 1 tsp (4g) brown sugar (optional)
  • 3-4 lbs (1.3-1.8 kg) beef ribs
  • 2 tbsp Yellow Mustard or Olive Oil

Instructions:

  1. Trim excess fat and silver skin from the ribs.
  2. Lightly coat the ribs with mustard or olive oil. Combine all rub ingredients in a bowl. Generously apply the rub all over the ribs, pressing it in.
  3. Let the ribs rest for at least 1 hour at room temperature, or refrigerate overnight.
  4. Preheat your smoker to 225°F (107°C) using your chosen wood. Maintain a steady smoke and temperature.
  5. Place ribs bone-side down on the smoker grate.
  6. Smoke for 5-6 hours, or until the internal temperature reaches about 200°F (93°C) and the meat is probe tender.
  7. Remove ribs from the smoker and wrap tightly in foil (optional).
  8. Let rest for 20-30 minutes to redistribute juices.
  9. Slice between bones and serve.