Meat Church’s Beef Ribs

Instructions

• 1
  Prepare your smoker at a temperature of 250°F with oak or mesquite wood chunks.
• 2
  Trim any hard fat or silver skin off the meat side of the rack of ribs.
• 3
  Apply a heavy coat of Holy Cow seasoning on the top side of the meat as well as the sides. Allow the meat-side seasoning to adhere for at least 30 minutes.
• 4
  Place the ribs meat-side up in the smoker. You can spritz the ribs every couple of hours or so with a liquid such as apple cider vinegar, beef broth or even water.
• 5
  Smoke the ribs between 8 and 10 hours or until the meat between the bones is probe tender. The internal temperature should be between 208°F and 210°F.
• 6
  Remove the ribs from the smoker and allow to rest and cool at ambient temperature for 30-45 minutes. Put them in a dry cooler if you need to hold them for longer than an hour.