Prepare your pellet grill or smoker to 275 degrees F. If using kamado or similar equipment, set up for indirect cooking, then add wood chunks to the fire 5 minutes before the ribs go on.

Rub beef back ribs with Worcestershire sauce, then apply seasoning rub. Do not worry about removing the membrane from the underside of the rack. You can do so after the rack has cooked if desired.

Place ribs on the grill bone side down, or place the ribs onto the cooler (indirect) side if you've set up for two-zone cooking. Insert meat probe, close the lid, and cook undisturbed for 1 hour.

After an hour, you will notice a nice bark forming. If there are dry patches on the bark, that is an indication that the ribs need to be spritzed. Spray lightly with juice, broth, or our signature BBQ spritz. Close the lid and continue cooking until they reach an internal temperature of 165 degrees F.

Spritz once more, then wrap the ribs with aluminum foil or pink butcher paper. Place them into the smoker or grill, close the lid, and continue cooking until they reach 190 degrees F.

Wearing heat-resistant gloves, remove ribs from the grill. Carefully unwrap them and place them back on the grill, bone side down. Brush with BBQ sauce every 10 minutes until the ribs reach an internal temperature between 203-205 degrees F. Saucing is an optional step.

Remove ribs once more and place them onto a clean cutting board. Loosely tent with foil, and let them rest for 20 minutes before carving into individual ribs.

Store ribs in an airtight container in the refrigerator for 4 days, or store in vacuum-sealed bags for 2 months in the freezer. Thaw them in your refrigerator for 8-12 hours before rewarming in a 300-degree oven.