5 lbs meaty Pasture to Plate Co. beef ribs (2 packages)
Liquid smoke optional
2-4 tablespoons olive oil
2-4 tablespoons of Pasture to Plate Co. beef rub
1 teaspoon salt can use smoked salt as well. (I used 1 ½ teaspoons because we kinda like our ribs a tad salty)
Favorite BBQ sauce if desired.
Thaw and pat Pasture to Plate Co. beef short ribs dry completely with a paper towel.
Douse dry ribs with liquid smoke if using and rub it in.
Lightly coat ribs in olive oil.
Sprinkle Pasture to Plate Co. rub generously over ribs, front and back.
Massage the spices into the ribs, adding more olive oil to help distribute the spices well if needed.
Place the ribs in a large ziplock bag or covered bowl and marinate in the fridge for 1-2 hours.
Preheat the oven to 250 F.
Place the ribs on a foil lined baking tray in a single layer.
Add another piece of foil on top to create a pouch for the ribs to cook in. Be sure to seal the edges of the foil so that it's tight and steam won't seep out.
Bake on the middle rack of 3 1/2 -4 hours. Check on it after the 3 1/2 hour mark. The oven temperature is very low so you can afford to cook it a bit longer without worry.
When the ribs are done to your liking, drain off the excess fat.
Broil on low until the sauce is sticky. (this won't take long so keep an eye on it)