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Prep the ribs by trimming any loose fat or silver skin if needed.
Season the ribs heavily with your favorite beef rub.
For a second optional layer, add any beef charcoal seasoning.
Preheat your smoker to 250°F and place the ribs on the smoker bone side down.
Let them cook undisturbed.
At the 4 hour mark, spray the ribs with a mixture of apple juice diluted with water to help keep the bark from drying out.
At the 6 hour mark, either spray them lightly again or pour beef tallow over the ribs to replace any fat loss and keep the meat moist.
Continue smoking until the ribs reach an internal temperature of 195°F.
Remove the ribs from the smoker and let them rest for 45 minutes to 1 hour.
They will carry over to about 205°F, which is perfect for that tender, sliceable bite.
You never have to wrap, but you can wrap during the rest if you’d like.