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Prepare your smoker at 250 degrees. We recommend a heavy smoking wood or pellet for this cook such as post oak, hickory or mesquite.
Trim any hard fat off the meat side of the rack of ribs. Do not remove the membrane as it helps keep the rack together.
Apply a coat of Worcestershire sauce to the beef ribs.
Season moderately with multipurpose seasoning (or salt, pepper, garlic powder, onion powder, cayenne) on both side of the meat.
Allow to adhere at least 15 minutes or up to an hour if time allows.
Place the ribs meat side up in the smoker.
Spritz the beef ribs one time with cider vinegar about 1.5 hours into the cook or anytime they are looking dry.
Smoke the ribs until they are at least 170 internal temperature using your instant read thermometer.
Wrap the beef ribs in 2 pieces of heavy duty aluminum foil and return to the smoker.
Smoke the beef ribs until they are tender which is typically just over 200 internal temperature. Check for tenderness in the thick part of the meat between the bones with your instant read thermometer.
Open the foil wrap and apply your favorite BBQ sauce.
Place the ribs back in the smoker and allow the sauce tack up for about 10 minutes.
Remove the ribs from the smoker.
Allow the ribs to rest 30 minutes at room temperature in foil. Slice and enjoy!