Smoked beef plate short ribs

Trim the hard fat and the silver skin off the ribs with a sharp knife, taking off fat but not meat; leave the back membrane on to hold them together.

Mix 3 parts BFF seasoning with 1 part chipotle chili powder.

Coat the ribs with yellow mustard as a binder on the back, sides and ends, season, then flip and season the meat side.

Put the ribs on the smoker and close it.

After a little over three hours, spritz gently with a 50-50 mix of beef broth and water so they do not dry out; do not wrap yet. Close and keep smoking.

Take the ribs off at an internal temperature of 203 degrees.

Wrap the ribs and rest about half an hour, then cut between the bones.