6lbsbeef ribs(6-6 ½ pounds, 2 full racks of ribs or 12-14 ribs)
3tablespoonolive oil(extra virgin)
Sweet Chili Dry Rub Ingredients
1 ½teaspoonsmoked paprika
1 ½teaspoonchili powder
½teaspoonground black pepper
In a small bowl, combine the dry rub ingredients: brown sugar, onion powder, smoked paprika, chili powder, garlic powder, salt, pepper, ground mustard, and cumin.
Coat full racks of beef ribs with olive oil, then rub the dry rub mixture over all surfaces of the beef ribs. Cover with plastic wrap (cling film) and refrigerate for at least an hour, but preferably over night.
Remove ribs from the refrigerator, remove plastic wrap and place directly onto your smoker racks. Add mesquite chips (or your favorite smoker wood chips) and start your smoker to reach a temperature of 225 degrees F (107 degrees C).
Place ribs in the smoker and smoke at 225 degrees F (107 degrees C) for 3 hours. Remove smoked ribs. Transfer either the full rib racks or sliced ribs to your barbecue and grill over a low flame for 10-15 minutes. Rotate ribs during grilling for even cooking.
Coat ribs with your favorite barbecue sauce in the last few minutes of grilling. Serve immediately.