Malcom Reed’s Mojo Beef Ribs

3 to 4 slabs beef plate ribs
1/2 cup light brown sugar
1/4 cup Killer Hogs The AP Rub (or blend of kosher salt, pepper and garlic)
1/4 cup Tennessee Mojo Beef Rub
2 tablespoons Killer Hogs Steak Rub
32 ounces beef broth
2 tablespoons dill pickle juice
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
Royal Oak Chef Select Briquets
Optional:
Hickory wood chunks
Pecan wood chunks

1. Trim sinew caps (fat membrane) off top of each slab, then liberally season both sides of each rack with a layer of Killer Hogs AP Rub, Tennessee Mojo Beef Rub and Killer Hogs Steak Rub (or favorite seasoning). Let sit for 30 minutes.

2. Prepare smoker or grill for indirect cooking at 250° F by lighting Royal Oak Chef Select Briquets. Optional: add hickory and pecan wood chunks.

3. Place each slab of ribs on grate and smoke for 1 1/2 hours.  

4. Combine beef broth, dill pickle juice, soy sauce and Worcestershire sauce into a spray bottle for the Mojo Mop and spray ribs. Continue to spray ribs every hour until internal temperature reaches 175° to 180° F.

5. Take ribs off smoker, wrap in butcher paper and place back on smoker. Continue to cook until internal temperature reaches 202° F and the meat thermometer slides in with almost no resistance.

6. Let ribs rest in dry cooler for 1 hour, opening the cooler every 15 minutes to let the steam out, then unwrap, cut and serve.