Step 1

Preheat your smoker to 250 degrees Fahrenheit. This temperature is ideal for slow cooking the beef ribs and allowing the smoke to penetrate the meat.

Step 2

Prep the ribs by cutting them individually. Using a sharp knife, cut each beef plate rib between the bones to separate them. This will create more surface area for the rub and smoke to penetrate, resulting in a more flavorful and tender end product.

Step 3

Season the ribs generously with salt and pepper on both sides. Rub the seasoning into the meat to ensure it adheres well. Alternatively, you can use a dry rub of your choice to add more flavor to the beef ribs.

Step 4

Place the ribs in the smoker and smoke for 3 hours. Make sure the ribs are evenly spaced on the smoker grates to allow for even cooking and smoking. You can use wood chips of your choice to add smoky flavor to the ribs.

Step 5

After 3 hours, remove the ribs from the smoker and place them in a foil pan. This step is important as it helps to keep the meat moist and tender by trapping in the juices.

Step 6

Wrap the ribs tightly in foil and place them back in the smoker for 2 additional hours. This method of wrapping the beef ribs in foil is known as the "Texas Crutch" and is a popular technique used by pitmasters to speed up the cooking process and keep the meat tender.

Step 7

After 2 hours, remove the ribs from the smoker and let them rest for 30 minutes before slicing them. This resting period allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful end product.

Step 8

Slice the ribs and serve immediately. You can serve the beef ribs with your favorite BBQ sauce or enjoy them as they are.