For the ribs:

2 racks beef back ribs approximately 5 lbs.

1⁄2 C beef broth
olive oil
BBQ sauce for serving (optional)

Directions:

Prepare a grill for indirect cooking or a smoker to 250 degrees.

Prepare the ribs:
Peel the membrane off the back side of the ribs and discard it by simply lifting the corner using a sharp knife, then grasping the membrane with a paper towel and pulling it off.

Rub the ribs with a light coating of olive oil and season liberally on both sides with the rub.
Place the ribs, meat side up, in the cooker directly on the grate. Cook for 2 1/2 hours. Flip the ribs and cook for 30 minutes more.

Wrap each rack of ribs in a double layer of heavy-duty aluminum foil meat side up with a 1/4 cup of the beef broth, sealing each package tightly. Place the foil-wrapped ribs back in the smoker and cook for about an hour or until the ribs reach an internal temperature of 205-208 degrees and a thermometer pushed into the meat gives little resistance. Remove the ribs from the smoker and open the foil packages to vent for 5- 10 minutes. Tent with the foil and allow the meat to rest for an additional 20 minutes before eating. Slice the ribs and arrange on a platter. Serve with warm BBQ sauce on the side (if using)