Texas Style Beef Short Ribs

Today we’re smoking beef ribs. If you can’t find them locally, then you can get them from Porter Road. We’ll start by removing the top sliver of meat, fat, and silver skin. We’re binding with mustard and making our own rub with salt, pepper, and garlic. We’ll smoke at 200 for 2 hours and then bump it up to 250 until they’re probe tender. We’re also smoking the fat trimmings into tallow. We’ll spritz with an apple cider vinegar and worcester mix if it starts to dry out. We’ll pour on the tallow,