Texas Style Smoked Beef Ribs

LET'S GET COOKING!

1. Preheat smoker to 275°F. 

2. Slather hot sauce uniformly on all sides of beef rib rack. 

3. Combine salt and pepper in a container and shake until evenly mixed. 

4. Season beef ribs uniformly with salt and pepper rub, including all of the short and thin sides. 

5. Place seasoned beef ribs on the smoker grate, bone side down. 

6. Close the lid and cook. After 3 hours, spritz the beef ribs to add moisture (apple cider vinegar, beef broth, apple juice, or even water work great) 

7. After 5 hours total on the smoker, start probing the meat with a thermometer. Measure at a middle point of the beef that is away from the bone. 

8. The ribs are done once they reach an internal temperature of 203°F. Depending on the size of your rack of ribs, they could spend 6 to 8 hours total on the smoker before they are done. 

9. After the ribs reach desired internal temperature, remove them from the smoker. Let them rest for 1 hour before slicing and serving.