Prepare the ribs: Begin by removing the thin, silvery membrane from the back of the rib rack. Slide a butter knife under the membrane at one end, grip it with a paper towel, and pull it off in one piece. You'll feel the resistance give way and see the clean, pearly bone beneath. Pat the ribs dry with kitchen paper – they should feel tacky, not wet.

Apply the binder and rub: Slather the entire rack of ribs with a thin, even layer of yellow mustard. It will look alarmingly yellow, but don't worry – the flavour cooks away, leaving only a perfect base for the spices. In a small bowl, combine all the dry rub ingredients. Generously coat the mustard-slathered ribs on all sides, pressing the rub into the meat with your hands until every surface is covered in a thick, textured crust. The smell at this stage is intoxicating – earthy, sweet, and peppery.

Rest the ribs: Place the seasoned ribs on a baking tray and leave them uncovered in the refrigerator for at least 1 hour, or up to overnight. This allows the salt to penetrate deep into the meat, seasoning it from the inside out. You'll notice the surface becoming slightly drier and the colour deepening.

Set up your smoker: Preheat your smoker to 110°C (225°F). I recommend using wood chunks like hickory or oak for a robust flavour that stands up to the beef. Once the smoker is steady, place the ribs directly on the grates, bone-side down. Close the lid and listen for the gentle hiss and pop of the wood beginning to smoulder.

The first 3 hours of smoke: Let the ribs smoke undisturbed for the first 3 hours. During this time, the rub will set into a deep mahogany bark. The air around your smoker will fill with a rich, woody aroma. Do not open the lid – every time you do, you lose heat and smoke.

Spritzing phase: After 3 hours, combine the beef stock and apple cider vinegar in a spray bottle. Spritz the ribs generously every 45 minutes. The liquid will sizzle on contact with the hot metal, creating a burst of steam. This keeps the surface moist, encouraging the bark to form without burning. You'll see the meat start to shrink back from the bone ends, a visual cue that the collagen is breaking down.

Wrap for tenderness (the Texas Crutch): When the internal temperature of the meat reaches around 80°C (175°F) – usually after 4-5 hours – it's time to wrap. Lay out a large sheet of heavy-duty aluminium foil. Pour in 30ml of beef stock, place the ribs meat-side down in the foil, and wrap tightly. Return them to the smoker. This step traps steam, pushing the ribs through the “stall” and guaranteeing unparalleled tenderness.

Finish and rest: Continue cooking for another 1.5-2 hours, until the internal temperature hits 95-100°C (203-210°F). The probe should slide into the meat between the bones with absolutely zero resistance – like pushing it into warm butter. Carefully unwrap the ribs (watch for the hot steam!), and let them rest, still wrapped, in a cool oven or an insulated cooler for at least 30 minutes. This resting period allows the juices to redistribute evenly throughout the meat.