Step 1

Remove the beef ribs from the vacuum packaging and discard it in the trash.

Step 2

Don't rinse the meat in the sink. Pat dry with paper towels.

Step 3

Remove the membrane using a butter knife to lift and a spoon to further lift the membrane until you reach the other side. Then use your paper towel to grip and rip the membrane away from the bones.

Step 4

Using your rub of choice, apply a liberal amount to the meat. I personally used Highland Farms Maple Pepper but a good beef rub is equal parts kosher salt and pepper.

Step 5

Allow the marinade to dry brine over night in the refrigerator.

Step 6

Set your pellet grill to 225 F. My pellet grill has a "swing" mode that allows for more smoke output. This is usually the non-PID mode on your pellet smoker.

Step 7

Place the meat in the center of the grates and allow to smoke for 2 1/2 hours. After 2 1/2 hours there should be visible pull-back from the bone and a mahogany color.

Step 8

After 2-3 hours, wrap the ribs in butcher paper for another hour.

Step 9

Check both the internal temperature and the probe tenderness. Typically at 195 - 205 F the meat collagens will be broken down and the fat will be rendered. However, a probe is necessary in order to check tenderness. At 202 F these beef back ribs were probe tender.

Step 10

Allow the beef ribs to rest inside the butcher paper for another 30 minutes.

Step 11

After resting, slice and serve on the bone.