Smoked beef ribs with commercial rubs

Trim the beef ribs.

Spray the exterior with duck fat, then cover with the rub, so the rub stays on and crusts into bark.

Smoke at 275 degrees over pecan wood.

Once the bark is set, wrap nice and tight in a double layer of pink unbleached, unwaxed butcher paper so the bark softens a little without going pot-roasty; return to the smoker.

Cook until the probe goes in like butter, usually around 200 to 203 degrees; after wrapping the temperature drops and climbs back, so at 190 expect another hour to 90 minutes.

Cut open and serve.