BEEF PLATE RIBS

Trim Fat Cap & Silver Skin from top of Ribs, leave Silver Skin on bottom of Ribs.

Binder (cheapo mustard)
SPG- Kosher Salt, Coarse Ground Black Pepper, Granulated Garlic, (even amounts in shaker), put a decent amount on Binder.

Get down with the Savory Goodness of the Unc’s Seasoning over the SPG….again…don’t be shy.

Let the meat “sweat” on the counter uncovered for an hour, everything should “marry” in this amount of time.

Put in fridge uncovered overnight.

Ger your smoker to 250° put the meat on and cook til 200° internal, pull @ 200° and let rest tented under foil for at least 20 minutes.

Eat.