A simple rub and low and slow smoke make these dino ribs irresistible.

Ingredients

• 1 (5- to 6-pound) 3-bone-rack beef plate ribs
• 1 tablespoon yellow mustard
• 4 teaspoons kosher salt
• 4 teaspoons black pepper
• 2 teaspoons granulated garlic
• 1 teaspoon chili powder
• 1/2 teaspoon granulated onion
• 1/4 teaspoon cayenne pepper
• 1/4 cup beef broth
• 2 teaspoons worcestershire sauce

Directions

1. Lightly score bone side of ribs using a sharp knife; do not remove membrane. Pat dry using paper towels. Rub ribs evenly with mustard. Stir together salt, black pepper, garlic, chili powder, onion, and cayenne in a small bowl. Sprinkle spice mixture evenly over top and sides of ribs (no need to season bone side). Set aside, and bring to room temperature, 30 minutes to 1 hour.
2. Meanwhile, prepare charcoal fire in smoker according to manufacturer's instructions, bringing internal temperature to 250°F. Maintain temperature until smoke is burning cleanly, 15 to 20 minutes. Place oak chunks on coals, and set an empty drip pan underneath grates. Place ribs, bone side down, on grates, and close lid. Smoke, undisturbed, for 3 hours, maintaining temperature at 250°F without opening lid.
3. Place beef broth and Worcestershire sauce in a food-grade spray bottle; shake well. Spritz top of ribs with broth mixture to prevent surface from drying out; continue smoking until a thermometer registers 204°F and thermometer probe encounters no resistance when inserted into thickest portion of ribs (it should feel like inserting the probe into a stick of softened butter), 4 to 5 more hours, spritzing with broth mixture every hour.
4. Remove ribs from smoker, and immediately wrap in peach butchers paper. Place wrapped ribs inside a clean insulated cooler with drain stopper removed or in a cold oven with door slightly open; let rest for at least 1 hour or up to 3 hours. Slice ribs between bones. Serve on the bone; or, slice meat from the bone, and cut into smaller portions.