Ingredients:

  • 3 to 4 pounds beef ribs (e.g., short ribs or back ribs)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1/4 cup brown sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground mustard
  • 1 teaspoon cayenne pepper (adjust for heat preference)
  • 1 tablespoon black pepper
  • Wood chips (e.g., hickory or oak)

Instructions:

  1. Trim excess fat from the beef ribs for even cooking. Pat them dry with paper towels.
  2. In a mixing bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cumin, mustard, cayenne pepper, and black pepper. Mix well until fully combined.
  3. Generously rub the spice mixture all over the ribs. Wrap ribs in plastic wrap and refrigerate for at least 30 minutes (or up to overnight).
  4. Preheat the smoker or grill to a temperature of 225°F (107°C). Soak wood chips in water for 30 minutes, then drain.
  5. Place ribs bone-side down on the grill grates. Add soaked wood chips to the smoker box or directly on hot coals. Smoke ribs for 4 to 5 hours, until the internal temperature reaches at least 195°F (90°C).
  6. Remove ribs from the smoker and wrap them in aluminum foil. Allow them to rest for at least 20 minutes.
  7. Cut between the bones to serve. Enjoy with your favorite sides and sauces.