• Remove the beef ribs from the vacuum packaging and discard it in the trash. Pat dry the meat with paper towels.
  2, 1/2 half racks Beef back ribs
• Remove or score the membrane with a knife.
• Combine the rub in the specified quantities and apply to both sides of the meat.

  If you didn't opt to remove the membrane, I wouldn't bother seasoning the membrane-side.
  1/2 tbsp Diamond crystal kosher salt, 1/2 tbsp 16 mesh black pepper, 1/2 tsp Celery salt
• Allow the marinade to dry brine over night in the refrigerator or for at least 2 hours.

Smoking the Beef Ribs

• Set your pellet grill to 225 F.

  My pellet grill has a "swing" mode that allows for more smoke so I used that (called "non-pid")
• Place the meat in the center of the grates and allow to smoke for 2-3 hours or until the bark is set and the meat is a dark mahagony color.
• Then wrap in foil or butcher paper and return to the smoker for 1 hour.
• After 1 hour, check the meat for tenderness.

  Use a probe thermometer or a toothpick to probe the meat between the bones. The probe should go in and out of the meat with no resistance.

  Typically at 195-205F internal the meat should be tender. For me this was 202F.
• Once tender, rest the meat while wrapped for 15-30 minutes.
• Then slice the meat between the bone and enjoy!