Smoked Bone-In Beef Short Ribs

Bone-in short ribs

Duke’s Mustard

Grilling seasoning

Apple cider vinegar

Directions:

1. Cover ribs in sweet mustard to work as a binder for the seasonings.

2. Sprinkle seasonings to completely cover ribs.

3. Smoke ribs at 225 to 250 degrees for 6-8 hours.

4. Spritz ribs every two hours with apple cider vinegar. This creates the crispy bark!

5. Pull ribs from smoker when they reach 200 degrees.

6. Immediately wrap in peach paper (butcher paper), and let ribs cool for 1 hour.

7. Unwrap and slice between bones for serving!