Salt and Pepper Beef Ribs

• (2 1/2-3 lb) slabs long beef ribs (beef back ribs, 5-6 pounds total)↗2
• coarse salt (kosher or sea)↗
• cracked black peppercorns (not finely ground)↗
• hot red pepper flakes (optional for spicier ribs)↗
• Other Ingredients
• cups wood chips, soaked for 1 hour in water to cover, then drained (preferably oak)1 1⁄2
• Bunker Buster Barbecue Sauce
• cups ketchup↗2 1⁄2
• cup molasses↗1⁄2
• cup white wine vinegar↗1⁄4
• teaspoons liquid smoke1 1⁄2
• tablespoons minced fresh onions2
• tablespoons brown sugar↗2
• teaspoon coarse salt↗1⁄4
• teaspoon chili powder↗1⁄2
• teaspoon onion powder↗1⁄2
• teaspoon garlic powder↗1⁄2
• teaspoon cayenne pepper↗1⁄8

Step-by-step instructions

1. 1

   Prepare ribs: Place a rack of ribs meat side down on a baking sheet; remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it; the best place to start is on one of the middle bones.

2. 2

   Using a dish cloth, paper towel, or pliers to gain a secure grip, peel off the membrane; repeat with remaining racks.

3. 3

   Generously season both sides of ribs with salt, cracked black pepper, and hot pepper flakes.

4. 4

   Cover the ribs with plastic wrap and refrigerate them while you set up the smoker.

5. 5

   Set up and light the smoker according to the manufacturer’s instructions and preheat to low; add wood chips per manufacturer’s instructions.

6. 6

   When ready to cook, brush and oil the smoker rack; place ribs bone side down on the rack and smoke until cooked through, 4-5 hours.

7. 7

   Prepare sauce: To a saucepan add all the sauce ingredients; whisk to blend.

8. 8

   Gradually bring sauce to a boil over medium heat, whisking as needed.

9. 9

   Decrease heat slightly and let the sauce simmer gently until thick and richly flavored, about 10 minutes; serve warm or at room temperatue.

10. 10

    When ribs are done, transfer to a large platter or cutting board; let rest for a few minutes.

11. 11

    Cut racks in half or into 1-2 rib pieces; serve immediately with sauce.