Crunchy Beef Ribs

-Take the rack of beef short ribs out of the package. No trimming is necessary for this recipe.

-Apply a slather to the ribs by generously brushing yellow mustard and hot sauce all over the meat. This will add tackiness and help the rub adhere.

-Sprinkle the rub of your choice, or Chudrub, all over the ribs. Ensure a nice, even, and heavy coat on both sides. You can also season with salt and pepper if desired.

-Fire up your pit or smoker to a temperature range of 250-320 degrees Fahrenheit (120-160 degrees Celsius) for the entire cooking process.

-Place the beef ribs, bone side down, directly on the hot coals or on the grill grates. Close the lid and let them cook for a couple of hours.

-After approximately 4 hours, check the internal temperature of the ribs. When they reach around 175 degrees Fahrenheit (80 degrees Celsius), it's time to flip them over.

-Cook the meat side of the ribs for another hour or until they are tender when probed and reach an internal temperature of 205 degrees Fahrenheit (96 degrees Celsius).

-Once the ribs are cooked, carefully remove them from the pit or smoker. Let them rest for a short period until they reach an eating temperature of around 150 degrees Fahrenheit (65 degrees Celsius).

-Slice the crunchy beef ribs into individual portions and serve.

-Enjoy the delicious and flavorful crunchy beef ribs!

Note: Cooking times may vary depending on the thickness and size of the beef ribs. Adjust accordingly and ensure the ribs reach a safe internal temperature. Feel free to customize the recipe by using your preferred slather, rub, or additional seasonings.