Trim the ribs. Remove any excess fat and silver skin from the meat side of the ribs. You can leave the membrane on the bone side or remove it depending on your preference.

Apply a binder. Rub a thin layer of yellow mustard or olive oil over the ribs to help the seasoning adhere.

Season the ribs. Combine salt, pepper, garlic powder, and onion powder in a small bowl. Liberally coat all sides of the ribs with the rub mixture. Let the ribs sit at room temperature while you prepare the smoker.

Preheat the smoker. Set your smoker to 250°F (121°C) using indirect heat. Add your preferred wood chunks or chips for smoke flavor.

Place the ribs in the smoker. Set the ribs bone side down on the smoker grates. Close the lid and let the smoke do its magic.

Spritz during the cook. After the first 2 hours, begin spritzing the ribs with water or beef broth every 45–60 minutes to keep them moist and build bark.

Smoke until probe tender. The ribs are done when a meat probe slides in with little resistance, typically around 200–205°F (93–96°C) internal temperature. This usually takes 6–8 hours depending on rib thickness.

Optional wrap. If you want to speed up the cook or retain moisture, you can wrap the ribs in butcher paper or foil once they reach 165°F (74°C) and continue smoking until done.

Rest the ribs. Remove the ribs from the smoker and let them rest, loosely tented with foil, for 30–45 minutes to redistribute juices.

Slice and serve. Cut between the bones to separate the ribs. Serve with your favorite sides or enjoy as-is to savor the pure, smoky beef flavor