For indirect cooking, your smoker should be preheated to 250 degrees Fahrenheit. The best smoke for your ribs comes from a hardwood such as hickory or oak.
Coat your beef ribs with Dijon mustard. Use either your beef rub or the alternative to season both sides of your ribs.
Put your ribs on your smoker. The insertion of your meat thermometer needs to be in the thickest section of your meat. Make certain you do not touch the bone. Your thermostat alert should be programmed for 203 degrees Fahrenheit.
Close the lid of your smoker. Your ribs will need to smoke for three hours.
Put your hot sauce and vinegar into a spray bottle safe for foods. Shake it until it is well mixed.
After your ribs have been cooking for three hours, spritz them with your mixture about every 45 minutes.
Keep smoking your beef ribs until the internal temperature reached 203 degrees Fahrenheit. Even though no two racks are exactly the same, this should take eight to ten hours.
ake your ribs off of your smoker. Wrap them in unwaxed parchment paper, butcher paper or foil. Let them set on a cool surface for about an hour before you begin slicing them into individual ribs.
Simply serve and watch everyone enjoy.