The first thing to do is remove the top layer of fat off the ribs, there is a nice vein of it in the middle of the cut to ensure more than enough flavour is retained. You can also remove the membrane on the inside of the ribs, but be careful not to release the flesh from the bone.
A Texas style dry rub, which can be bought or made at home, goes really well with beef done like this. Our recipe for Texas Style dry rub is done so by mixing all of the dry ingredients together.
Rub the ribs and leave them to soak up the flavour for at least an hour before putting them on the smoker with some lovely Oak chips or chunks for that deep rich flavour that goes so well with beef.
Hard part over, now for the easy bit;