Step 1

Remove any excess globs of fat from the beef back ribs

Step 2

Skin the membrane from the bone side of the beef ribs

Step 3

Season the bone side of the ribs and then the meat side with the SPG seasoning

Step 4

Prepare the grill/smoker/kamado for two zone or indirect grilling with a target temp inside the grill is 225F

Step 5

Place the ribs in the grill opposite the hot coals and drop a chunk of oak on the fire

Step 6

Close the lid and smoke until the beef back ribs hit between 150F-170F

Step 7

Remove the slabs from the cooker and lay on a large sheet of foil bone side up and drizzle the red wine or beef broth over the ribs

Step 8

Fold up the foil, completely enveloping the ribs and place back on the grill for 45-75 minutes or until the ribs hit 185F-205F

Step 9

Remove the ribs from the foil and place back on the grill for 20-30 minutes to firm up the bark

Step 10

Remove from the heat, allow to rest for 5-10 minutes and serve