Scale

4 lbs beef back ribs

2 tbsp coarse salt

1 tbsp black pepper

2 tbsp smoked paprika

1 tbsp garlic powder

1 tbsp onion powder

1 tsp cayenne (optional)

2 tbsp brown sugar

Apple cider vinegar or beef broth (for spritzing)

Wood pellets: hickory and cherry mix

Optional: butcher paper or foil for wrapping

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Trim excess fat and remove the membrane from the back of the ribs.

Apply dry rub generously on all sides and let rest 30–60 minutes (or overnight).

Preheat smoker to 225°F (107°C). Add water pan and preferred wood pellets.

Place ribs bone-side down on grates and smoke for 5–6 hours, spritzing hourly.

When internal temp reaches 165°F, wrap ribs and return to smoker.

Continue smoking until internal temp reaches 200–205°F.

Remove ribs and rest for 15–20 minutes before slicing and serving.

Use a meat thermometer to check internal temps. Wrap ribs at 165°F for tenderness, and let rest before slicing to keep them juicy.