1. Trim & Prep:
Trim silver skin and excess fat, leaving ¼” fat cap. Remove the membrane from the bone side.

2. Apply Binder & Rub:
Coat ribs with olive oil or mustard. Mix and apply rub evenly on all sides.

3. Rest Ribs (Optional):
For deeper flavor, refrigerate seasoned ribs overnight.

4. Preheat Smoker:
Heat smoker to 250°F. Use oak, hickory, or mesquite wood.

5. Smoke (First Phase):
Place ribs bone side down. Smoke for 3 hours without opening.

6. Spritz & Wrap:
After 3 hours, spritz with apple cider vinegar every 45 min. At 165–170°F internal temp, wrap in butcher paper with beef broth (optional).

7. Finish Cooking:
Continue until internal temp reaches 200–205°F. Probe should slide in easily like butter. Look for ¼–½” pullback from bones.

8. Rest Ribs:
Wrap and rest for 30–45 min in a cooler or towel. This helps retain moisture and improves tenderness.

9. Slice & Serve:
Slice between the bones and serve with sides like slaw, beans, or grilled corn.