@rolling_bones_bbq Smoked beef ribs, a.k.a dino ribs, on the #weber smoker in the backyard. So juicy, so tender you’ll bark! #rollingbonesbbq #bbq #bbqtiktok #ribs #beef #beefribs #food #backyardbbq #texasbbq #grilling #meat #backyardsmoker ♬ Aesthetic - Tollan Kim

• 1 plate of beef ribs
• plate will be 3 ribs
• butcher will understand "beef plate rib," also commonly called "dino rib" or "beef rib"
• 1 cup Perpetual Beef Rub (substitute below)
• (Substitute) 1 cup rub
• 1/2 cup ground pepper (16 mesh is preferable, coarse ground will work)
• 4 tablespoons Lawry's seasoned salt (can sub Diamond Crystal or Morten's kosher salt)
• 2 tablespoons paprika
• 1 tablespoons garlic powder
• 1 tablespoon onion powder
• Slather
• 1/4 cup yellow mustard (any will do - I use Frenches)
• 1/4 cup hot sauce (any will do - I use Texas Pete)

• watch the video :)
• mix the rub together 
• mix the slather together 
• trim the silver skin from the beef ribs
• trim excessive fat on the beef ribs 
• shape beef ribs to remove harsh edges
• apply thin layer of slather to ribs (to moisten so rub will stick)
• apply rub, coat generously (pat, don't rub, it in)
• let rub sit on ribs at least 30 mins to over night
• set your smoker up for 225F
• smoke at 225F for 2 hours
• increase heat to 250F for 1 hour
• spritz with 50/50 apple cider vinegar/water starting at hour 3 if edges start to crisp
• finish the cook with smoker temp ~275F
• pull the ribs when they are probe tender, should be about 205-210F and feel like you're probing in room temp butter (probe in the meat between bones)
• after pulling, wrap in butcher paper with 1/2 cup beef tallow to soften any crispy edges and let sit for 1 hour
• to serve, slice ribs. easiest if you slice with bottom facing up so you can better observe the direction of the rib. 

You've got this. Eat BBQ, Live Forever!