Juicy and well marbled beef back ribs thrown on the smoker and cooked till they fall off the bone. Maybe add some chimichurri?
Pull out your Mishima Reserve Beef Back Ribs and, using a butter knife & paper towels, remove the membrane on the back of the ribs. Add hot sauce to the top of the ribs as a binder. Mix the salt, black pepper, garlic powder, onion powder, & mustard powder then season the ribs thoroughly.
Add your beef ribs bone side down to the smoker and let cook for 3-4 hours or until all parts of the ribs are at 205F internal. Once done, pull off, wrap in butcher paper and rest in a cooler for 1 hour.
Pull out ribs, flip over to bone side and slice. Top with chimichurri if desired and enjoy!