Step 1

Prepare ribs by trimming the silver skin and excess fat off the top of the ribs the day before cooking. Combine pepper, salt, granulated garlic, and cayenne into a small bowl.

Step 2

Coat the ribs with olive oil, and liberally apply dry rub, cover and place back into the fridge overnight.

Step 3

The day of cooking, preheat the smoker to 275 degrees F. At the same time, remove the ribs from the refrigerator. Insert a meat thermometer probe like the Smoke unit (optional) and place onto the smoker when it reaches temperature.

Step 4

Combine the wine and beef stock into a food safe spray bottle for your spritz.

Step 5

Smoke for two hours, and then begin spritzing every 30 minutes for up to an additional 4 to 6 hours. As the internal temperature of the beef ribs reads 200 degrees, begin probing with a handheld instant read thermometer looking for consistent temperature of somewhere between 200-210, and that the probe inserts easily, like inserting into room temperature butter. This could take more time if your ribs are large. Always cook to temperature, not exact time.

Step 6

When at temperature, remove from smoker, and wrap in foil or butcher paper, and place into a cooler (with no ice) to rest for at least 30 minutes. Remove and slice between the bones and serve with your favorite side like polenta or a root vegetable puree.