Smoked Beef Back Ribs

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.