- 1 Rack of beef short ribs, 4 to 6 bones
- 2 tbsp - Ground black pepper
- 2 tbsp - Kosher salt
- 1 tsp - Garlic powder
- 1 tsp - Hot pepper flakes
- Wood chunks for smoking, preferably oak and/or pecan
- 1 cup - Apple cider vinegar
- ½ cup - Olive oil
- ½ cup - Water
- ¼ cup - Louisiana Hot Sauce
- 1 tsp - Black pepper
- Preheat your smoker at 250°F;
- In a bowl, combine the ground black pepper, kosher salt, garlic powder and hot pepper flakes. Generously rub the seasoning blend on all sides of the beef ribs.
- Place the beef ribs in your smoker and toss a few wood chunks onto hot coals for smoking. Cook the beef ribs until the internal temperature of the meat reaches 200°F on an instant read thermometer. About 6 to 8 hours. Wrap the ribs in aluminum foil or butcher paper for the last two hours of cooking.
- While the beef ribs are smoking, make the mop sauce: whisk all ingredients in a saucepan then bring to a boil for 5 minutes. Use the mop sauce to baste the beef ribs every hour.
- Once the beef ribs are done, remove from the smoker and let rest at room temperature for 30 minutes. Slice and serve.