Prepare the Ribs

1. Trim the Ribs: Start by removing the membrane from the back of the beef ribs. This thin, silvery layer can be tough when cooked, so removing it will help the ribs become more tender. Use a paper towel to grip the membrane and pull it off. Be sure to trim any excess fat from the ribs as well, but leave a small amount of fat for flavor and moisture.
2. Coat with Olive Oil: Rub the beef ribs with 2 tablespoons of olive oil to help the dry rub adhere to the meat. This also helps to promote browning during the smoking process.
3. Season the Ribs: In a small bowl, combine all the dry rub ingredients—brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, black pepper, salt, cayenne, and mustard powder. Generously season both sides of the ribs with the dry rub, pressing it into the meat to ensure even coverage. You can let the ribs sit for 15-30 minutes to allow the rub to set or refrigerate them overnight for even more flavor.

Prepare the Smoker

4. Preheat the Smoker: Set up your smoker to 225°F (107°C). If you’re using a charcoal smoker, create a two-zone fire, with one side for direct heat and the other for indirect cooking. For electric or pellet smokers, simply set the temperature. Add your soaked wood chips to the smoker box or directly on the coals, depending on your smoker type.
5. Add Moisture: Fill a water pan in the smoker to help maintain humidity. This will keep the ribs moist during the long smoking process. If desired, you can add a bit of apple cider vinegar or beer to the water pan for additional flavor.

Smoke the Beef Ribs

6. Place the Ribs on the Smoker: Once the smoker has reached the desired temperature, place the seasoned beef ribs bone-side down on the grill grate away from direct heat. This indirect heat allows the ribs to cook slowly and absorb the smoky flavor.
7. Maintain the Temperature: Keep the smoker temperature between 225°F and 250°F (107°C to 121°C). It’s important to maintain a steady temperature to ensure the ribs cook evenly. Check the temperature every hour or so, adding more charcoal or wood chips as needed.
8. Spritz the Ribs: Every 45 minutes, use a spray bottle to spritz the ribs with apple cider vinegar. This will help keep the ribs moist and prevent the surface from drying out while also contributing to the flavor.
9. Smoke for 4-6 Hours: Let the beef ribs smoke for 4-6 hours, depending on their size and thickness. The ribs are done when they reach an internal temperature of around 200°F (93°C), and the meat has pulled back from the bones. At this point, the ribs should be tender but still juicy.

Rest the Ribs

10. Rest the Ribs: Once the beef ribs have finished smoking, remove them from the smoker and cover them loosely with aluminum foil. Let them rest for 10-15 minutes. Resting allows the juices to redistribute throughout the meat, ensuring the ribs are tender and juicy when sliced.

Serve the Ribs

11. Slice and Serve: After resting, slice the ribs between the bones. Serve the ribs as-is or with your favorite BBQ sauce on the side. The smoky flavor and the perfect tenderness of the beef will make these ribs the highlight of your meal.
12. Optional Garnish: For a little extra flavor and color, you can garnish the ribs with freshly chopped parsley or a drizzle of extra BBQ sauce.