1. Unlike pork ribs, beef ribs don’t need to have the membrane removed, however, you can help the smoke to penetrate easier with some creativity. Place the ribs bone side up and lightly run your knife through the membrane between each rib.
2. Flip the ribs bone side down and begin removing the thick fat cap on top. Unlike most proteins, we will remove this entirely. This is because beef short ribs have a thick silver skin beneath the fat cap and we want to remove that.
3. Coat all sides of your beef ribs with an even layer of yellow mustard, before liberally covering all sides with the Grim reaper rub. Across the bones, add a minimal coating of the rub.
4. Preheat smoker to 250F and place on your favorite smoking wood. For beef this could be any fruit or hard wood, but hickory, oak and pecan are all popular.
5. Place ribs bone side down, onto the grill grates and smoke indirect until ribs hit an internal temperature of 203F, which will take anywhere between 10-12 hours, depending on the ribs themselves.
6. In a spritzing bottle, mix together all spritz ingredients.
7. After the beef ribs have smoked for three hours, begin spritzing on all sides liberally every 45-60 minutes. Spritzing, added to the mustard binder and the Grim Reaper rub, will build an amazing and thick bark.
8. When your ribs hit about 160F, remove them from the smoker and place them in a foil pan, bone side down. Add the beef tallow and return to the smoker until finished. The beef tallow should sit high enough to be just above the bones.
9. Once internal temp is hit and beef ribs are probe tender, tent lightly in foil and allow ribs to rest for 60-90 minutes. Remove and slice between the bones to serve.