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1
In a large nonreactive saucepan, bring the vinegar to a boil over moderate heat.
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2
Add the sugar, dry mustard and salt and simmer until the dry ingredients are completely dissolved, whisking well.
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3
Add the pineapple juice, Worcestershire sauce, onion, oil and 1/4 cup of the barbecue sauce and whisk to mix.
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4
Remove the pan from the heat and let the marinade cool to room temperature, then refrigerate until cold.
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5
Remove the thin, papery membrane from the back of each rib.
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6
Insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is at the end of the bone).
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7
Using a dishcloth or pliers to gain a secure grip, pull off the membrane.
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8
Whisk the marinade once more, then add the beef ribs.
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9
The ribs should be completely covered by marinade.
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10
Cover the pan and refrigerate the ribs overnight, stirring once or twice.
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11
Set up your smoker and preheat it to 250.
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12
Drain the ribs, discarding the marinade.
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13
Arrange the ribs in the smoker, bone side down, and toss 1 cup of wood chips on the coals.
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14
Cook the ribs until darkly browned and very tender, 3 to 6 hours (depending on the rib size).
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15
Replenish the charcoal and wood chips every hour.
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16
(There is no need to add wood chips after 4 hours.)
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17
When the ribs are cooked, the meat will have shrunk back from the ends of the bones by about 1/2 inch.
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18
Transfer the ribs to a platter, baste with the remaining barbecue sauce and serve.
