Ingredients:

  • 1 rack (approx. 7 lbs) beef short ribs (plate ribs)
  • 3 tbsp yellow mustard
  • 1/2 cup coarse black pepper
  • 1/4 cup kosher salt
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/2 cup apple cider vinegar
  • 1/2 cup apple juice

Instructions:

  1. Trim any excessively thick pieces of hard fat from the top of the ribs, leaving about 1/4 inch for moisture.
  2. Coat the entire rack in a thin layer of yellow mustard to act as a binder for the rub.
  3. Generously coat all sides of the beef with the rub (pepper, salt, brown sugar, paprika, garlic powder, and onion powder), pressing the spices into the meat.
  4. Preheat the smoker to 225°F (107°C) to 250°F (121°C) using hickory or oak pellets.
  5. Place the ribs bone-side down on the grate and smoke undisturbed for the first 3 hours.
  6. Once the ribs reach a deep reddish-brown color, spritz every 45-60 minutes with a mixture of apple cider vinegar and apple juice.
  7. Verify the bark has 'set' by gently touching the rub; it should not smudge or stick to your finger.
  8. When the internal temperature reaches 165°F (74°C), wrap the ribs tightly in butcher paper.
  9. Return the wrapped ribs to the smoker until the internal temperature reaches 203°F.