Beef Ribs on the Smoker

Somewhere in the middle of the week, the husband starts to ask, "What are we going to cook this weekend?"  He's being generous because let's be honest here, he's the one doing the cooking.  But, I'm game to this plan so I said, "beef ribs!"  And, the plan was made.

5 pounds beef ribs from Kalck's in Woodstock, Illinois

Rub room temperature ribs generously with yellow mustard.

Dry rub ingredients

1/4 cup kosher salt

1/4 cup light brown sugar

1/4 cup Penzeys Mignonette pepper

1 tablespoon chili powder

1 tablespoon onion powder

1/2 tablespoon garlic powder

1 tablespoon of season salt

Mix above dry ingredients then apply generously to ribs. Let set for 30 minutes.

Meanwhile, prep the smoker.  We used cherry logs.  When the smoker reaches 225F, put the ribs on and smoke for 4-6 hours until internal temperature reaches 190F.

These are the finished ribs!  No sauce needed.