Smoked Beef Ribs

Instructions

1. Prepare the ribs
   Remove the ribs from the refrigerator about 1 hour before cooking to bring them to room temperature. If there's a thick membrane on the bone side of the ribs, use a butter knife to loosen it and then pull it off with a paper towel for better grip. Trim any excess fat, but leave at least 1/4 inch fat cap for flavor and moisture.
2. Season the meat
   In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, mustard powder, and cayenne pepper (if using). Mix well. Apply a thin layer of Worcestershire sauce to all sides of the ribs to help the rub adhere. Then generously coat all sides of the ribs with the dry rub mixture, pressing it into the meat firmly. Let the seasoned ribs rest for 30 minutes.
3. Prepare the smoker
   Preheat your smoker to 250°F (121°C). Add your chosen wood chunks to produce clean smoke. Fill a spray bottle with a mixture of beef broth and apple cider vinegar for spritzing later.
4. Begin smoking
   Place the ribs bone-side down on the smoker grates. Close the lid and maintain a consistent temperature of 250°F (121°C). Let the ribs smoke undisturbed for the first 3 hours to allow the bark to start forming.
5. Monitor and spritz
   After the first 3 hours, begin spritzing the ribs with the beef broth/vinegar mixture every 45-60 minutes. This helps prevent them from drying out and adds another layer of flavor. Continue smoking until the internal temperature reaches 203°F (95°C) in the thickest part of the meat, approximately 8 hours total cooking time.
6. Test for doneness
   The ribs are done when a temperature probe slides into the meat with little resistance, similar to pushing through warm butter. If you feel resistance, continue cooking and check again in 30-minute intervals. The internal temperature should be between 200-205°F (93-96°C) for perfect tenderness.
7. Rest the ribs
   Once done, remove the ribs from the smoker and wrap them loosely in butcher paper or foil. Let them rest for at least 30 minutes (up to 1 hour) to allow the juices to redistribute throughout the meat and for the ribs to become even more tender.
8. Slice and serve
   Using a sharp knife, slice the ribs between the bones to separate them. Serve immediately with your favorite barbecue sauce on the side (optional), as these ribs are flavorful enough to enjoy without sauce. Pair with classic barbecue sides like coleslaw, potato salad, or baked beans.