Cluck & Squeal Beef Ribs with Bold Browning

Pour the coarse salt into a small bowl, add the oil and mix very well so the oil coats all of the salt.

Add ¼ cup plus 1 tablespoon of Cluck & Squeal Bold Browning Seasoning & BBQ Rub to a spice or coffee grinder and grind it fine. The extra tablespoon makes sure you end up with a full ¼ cup once ground.

Measure out ¼ cup of the fine grind, add it to the oiled salt and mix very well.

Add the 1 cup of 16-mesh butcher black pepper to the seasoned salt and mix well. Store the rub in a spice shaker or container in a cool or room-temperature place.

Lightly coat the ribs with a thin, mild hot sauce so the rub sticks well. You want to wet the surface, not add heat.

Apply the rub in a well-balanced medium coverage, so you can still see the meat through it. Let the rubbed ribs sit for 20–30 minutes before they go into the cooker.

Smoke the ribs at 285°F / 140°C. Plan on about 6–8 hours for a rack of plate ribs, but go by feel, not the clock: they're done when a probe slides between the bones like butter, usually around 203°F / 95°C.

Rest the ribs for about 30 minutes so the juices settle back into the meat, then slice between the bones and serve.

C&S Tip! Tender beef ribs come down to time, temperature control and patience.