The Rub
1⁄4 cup Kosher salt
1⁄4 cup Black pepper
1 tbsp Raw cane sugar
1 tsp Espelette, or sweet smoked paprika
1 tsp Mustard powder
1 cup Rendered beef fat
The Salsa Verde
2 tbsp Capers
2 tbsp Dijon Mustard
6 Anchovy Filets smashed into paste
2 Garlic Cloves Minced
1 Shallot minced
1 1/2 cups Extra Virgin Olive Oil
2 cups Flat Leaf Parsley, chopped
1/2 cup Basil, chopped
2 tbsp Oregano, chopped
1/2 tbsp Sea Salt
1/2 tbsp Black Pepper Sugar
1 tsp Lemon Zest
Pinch of Chili Flakes
Heat the smoker to 285 degrees. Rub the ribs with a thin coating of rendered beef fat and then season evenly with the spice mixture. Place the ribs into the smoker meat and fat side up and smoke for 6 hours or until the internal temperature of the meat between the bones has reached 200 degrees F and the meat is tender. Allow the meat to rest for 3 minutes, add the salsa verde and serve.