4–5 lb beef plate ribs
2–3 tablespoons Hardcore Carnivore Black rub
2 teaspoons kosher salt (if you prefer a saltier finish)
1/4 cup cider vinegar
3/4 cup water
- Preheat your smoker to 300f.
- Prepare your beef ribs. Leave the membrane on the bones intact. Pat dry with paper towel. If using extra salt, sprinkle it on each side of the ribs. After optional salting, apply the Hardcore Carnivore Black rub. Be generous with your application, more is better. Rub it in well and coat all sides.
- Place the rack of ribs in the smoker, bone side down. Combine the water and vinegar in a spray bottle. Once the rack has had at least 2 hours of smoke, spritz with the vinegar mixture every hour or so.
- Cook until a probe or skewer has ZERO resistance when pushed in. This will be at about 206-210f. Make sure you probe the rack in several spots. It should feel just like a hot knife through butter – if you feel any kind of resistance, they are not done yet.
- Once cooked, remove rack and wrap in butchers paper, then set in a cooler to rest for 1-3 hours. If you cannot get paper you can use foil, but your bark will soften. Slice ribs between bone and serve.