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Step 1
Remove membrane from the ribs by using a blunt knife and dry paper towel. Use meat scissors or a sharp knife to remove any excess fat.
Step 2
Apply salt to ribs. Leave to dry brine in the refrigerator for 2-3 hours.
Step 3
Fire up your smoker to 275°F (135°C). If you are using a charcoal grill, set it up for 2-zone cooking.
Step 4
Combine dry rub ingredients in a small bowl. Apply liberally to beef rib rack, covering both sides.
Step 5
Transfer rib rack to the smoker or grill grates. Shut the chamber door or lid and smoke for 6 hours, or until the meat internal temperature reaches 203°F. Spray with apple cider vinegar every 1-2 hours.
Step 6
Remove beef ribs from the smoker. Tent in aluminum foil and leave to rest for 15-20 minutes.
Step 7
Slice into single or double rib sections. Serve and enjoy.