How To Smoke Beef Back Ribs

Beef Seasoning Recipe:
1/4 cup course sea salt
1/4 cup ground black pepper
1/4 cup pickling spice (lightly ground)
1 tbs paprika
1 tbs dehydrated minced garlic
1 tbs dehydrated minced onion
1 tbs dill seed
Mix together well.

Pickling Spice Recipe:
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
1 tablespoon allspice berries
2 bay leaves, crumbled
1 tablespoon crushed red pepper flakes
4 whole cloves

I ran my pit between 225ºF and 250ºF, burning a mix of hickory
and almond wood, spritzing the ribs after 1.5 hours, then again as needed.

At the three hour mark, I checked for tenderness. When the meat probe went into the meat and pulled out with no resistance, I pulled the ribs from the pit. On this cook, tenderness occurred at 3.5 hours.