Set grill or smoker up for indirect heat and shoot for 250° degrees. Prior to seasoning, we will need to do a little trimming. Remove any thick pockets of fat or at least trim the fat down to less than 1/4 inch thick. Leave some fat on as this will help keep things moist throughout the long cook. Remove the membrane on the back as its way too thick to bite thru. Stick a butter knife under the skin and start to peel back. Once you have a corner started, grab a paper towel and use the paper towel to hold the membrane as you peel it back. (It helps to use some paper towels when doing this step as the membrane is extremely slippery. The towels help with the grip.) Once the membrane is gone, cover with Worcestershire sauce and dust with your Stubb’s Beef Spice Rub. The Worcestershire sauce helps the rub adhere and adds a little flavor.
Place the beef bones on the smoker, meat side up and let go for 2 hours. After 2 hours, you will notice the meat starts to pull back on the bones. We are shooting for an internal temp of 200° on these ribs. After 5 hours, they should be nearing 200 degrees. Start mopping with the Stubb’s Sweet Black Pepper Anytime Sauce every few minutes until the ribs are ready to pull from the pit. When your thermometer slides in like butter, the ribs are done. Another way to tell if it's done is by jiggling the meat. If it jiggles easily, it's done. You can let rest for 15 minutes and eat after slicing.
The fat marbling on these ribs is unreal. These are so tender and juicy, you will have rib juice running down your arm. !!