Preheat your smoker to 225°F.

Rub the salt and pepper into all sides of the beef, ensuring good coverage (use more if needed). Insert a meat probe into the thickest part of the meat. Be sure not to touch the bone. Set your thermometer to an internal target temperature of 205°F.

Place your seasoned beef ribs meat side down on your smoker and close the lid.

After about 3 hours, remove your rack of ribs from the smoker and wrap firmly in barbecue paper before returning the meat to the grill. By the 3-hour mark, your rack of ribs should have good color but be firm to touch. If the color isn’t quite there yet, you can give it a little longer before wrapping.

Continue until the internal temperature of your ribs reaches 200°F. This should take around about 6-8 hours after wrapping depending on the side of your rack if your smoker consistently sits at the 225°F mark.

Unwrap the ribs and return to the smoker for up to 1 hour by which the internal temperature should hit 205°F.

Once your target internal temperature has been reached, remove the ribs from the smoker, rewrap, or cover the rack and let it sit for a minimum of 20 minutes and up to 1 hour before slicing and serving.