Early this morning I read Chef Arnoldi’s post about the beef ribs he smoked or the holiday weekend. I have never before cooked beef ribs but the chef really piqued my curiosity. Later in the morning I trucked on down to the local mega market and picked up a cryovaced packaged that contained two of these bad boys. I couldn’t match all the spices that Chef Arnoldi used but I did my best. I removed the membrane and then applied a healthy amount of mustard, Lowrey's season salt and Ken Stone’s Gilded Splinters. I fired up the smoker to 250° indirect and added two good sized chunks of pecan and hickory. After about 51/2 hours I snuck a little sample. Man …….. you want to talk about good. These ribs would make a dog bite his chain. Thank you Chef. Keep these recipes coming!