Ingredients
4 lbs beef chuck ribs, 4-bone section
2 tbsp Dijon mustard , with horseradish
6 tbsp Beef Seasoning
2 tbsp Kosher salt, coarse
2 tbsp black pepper, coarse
2 tbsp garlic powder
1 cup white vinegar
¼ cup hot sauce
Preparation
Preheat smoker to 250 degrees F for indirect cooking. Use a hardwood, like oak or hickory, to generate the best smoke for these ribs.
Slather ribs with the Dijon mustard. Season liberally on all sides with Beef Rub, or the salt, pepper, and garlic powder.
Place ribs on the smoker and insert the meat thermometer probe in the thickest part of the meat (without touching the bone). Program thermometer alert to sound at 203 degrees F. Close the lid, and smoke the ribs for 3 hours.
In a food safe spray bottle, shake the vinegar and hot sauce together. After the initial 3 hour smoke, begin spritzing the ribs every 45 minutes to an hour.
Continue smoking until the ribs have reached an internal temperature of 203 degrees F. This process typically takes between 8 to 10 hours, but every rack is a little different.
Remove the ribs from the smoker, wrap in foil, butcher paper, or unwaxed parchment paper and let rest in an insulated cooler for at least an hour before slicing and serving.
