4.5 lb of beef ribs in a single plate/rack
2 teaspoon kosher salt
2–4 tablespoons Hardcore Carnivore Black seasoning rub
1/4 cup vinegar
3/4 cup water
- Preheat a smoker to 300f.
- If your beef ribs have the cap still attached, use a sharp filet knife to remove. Leave the membrane on the bones intact. Pat dry with paper towel.
- Sprinkle salt on each side of the ribs, then apply the Hardcore Black. Make sure the application is liberal, and on all sides of the meat. Massage in to ensure it’s well coated.
- Place the rack meat side up in the smoker. 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 an instant read thermometer reads 206-210f at the thickest part of the meat. Be careful not to touch bone when taking a reading as this will give you an inaccurate number.
- Once at temperature, remove rack and wrap in uncoated butchers paper, then set in a cooler to rest for an hour. If you cannot get paper you can use foil, but your bark will soften.
- Slice ribs between bone and serve.