Salt And Pepper Beef Ribs

1. 1

   Prepare ribs: Place a rack of ribs meat side down on a baking sheet; remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it; the best place to start is on one of the middle bones.

2. 2

   Using a dish cloth, paper towel, or pliers to gain a secure grip, peel off the membrane; repeat with remaining racks.

3. 3

   Generously season both sides of ribs with salt, cracked black pepper, and hot pepper flakes.

4. 4

   Cover the ribs with plastic wrap and refrigerate them while you set up the smoker.

5. 5

   Set up and light the smoker according to the manufacturer's instructions and preheat to low; add wood chips per manufacturer's instructions.

6. 6

   When ready to cook, brush and oil the smoker rack; place ribs bone side down on the rack and smoke until cooked through, 4-5 hours.

7. 7

   Prepare sauce: To a saucepan add all the sauce ingredients; whisk to blend.

8. 8

   Gradually bring sauce to a boil over medium heat, whisking as needed.

9. 9

   Decrease heat slightly and let the sauce simmer gently until thick and richly flavored, about 10 minutes; serve warm or at room temperatue.

10. 10

    When ribs are done, transfer to a large platter or cutting board; let rest for a few minutes.

11. 11

    Cut racks in half or into 1-2 rib pieces; serve immediately with sauce.

* Per serving · 4 servings · Values may vary.