• Season: The day prior to smoking, prepare ribs by trimming the silver skin from the top of the beef ribs and any excess fat off the top. In a bowl combine the SPG rub with cayenne. Coat the ribs with olive oil, and liberally apply dry rub, cover with plastic wrap and place back into the fridge overnight to dry brine.
• Smoke: The day of cooking, preheat the smoker to 275 degrees F. At the same time, remove the ribs from the refrigerator. Insert a meat thermometer probe like the Thermoworks Smoke unit (optional) and place onto the smoker when it reaches temperature. 
• Spritz: Smoke for two hours, and then begin spritzing every 30 minutes for up to an additional 4 to 6 hours. As the internal temperature of the beef ribs reads 200 degrees, begin probing with a handheld instant read thermometer looking for consistent temperature of somewhere between 200-210, and that the probe inserts easily, like inserting into room temperature butter. This could take more time if your ribs are large. Always cook to temperature, not exact time. 
• Rest: When at temperature, remove from smoker, and wrap in foil or butcher paper, and place into a cooler (with no ice) to rest for at least 30 minutes. Remove and slice between the bones and serve with your favorite side, like polenta or a root vegetable puree.

For the Spritz

• Combine the wine and beef stock into a food safe spray bottle for your spritz.