Sichuan Pepper Beef Ribs

-Start by patting your rack of beef ribs dry with paper towels. If needed, trim any excess fat or silver skin from the ribs.

-In a bowl, mix together the ground Sichuan peppercorns, 16-mesh black pepper, kosher salt, Chinese five-spice powder, ground fennel, ground cumin, Chud’s secret salt, and granulated garlic.

-Slather the ribs with a light coating of soy sauce on both sides. This will help the rub adhere and add flavor.

-Generously coat the ribs on all sides with the prepared rub, making sure to get an even layer.

-Fire Up the Pit to a temperature range of 250-300°F for indirect heat cooking. Add a couple of wood chunks for some smoke.

-Place the seasoned ribs on the smoker and cook for about 5-6 hours, maintaining the temperature. Aim for an internal temperature of 200°F in the thickest part of the meat.

**Spritz and Finish:**

-During the last 30 minutes of cooking, periodically spritz the ribs with soy sauce to keep them moist and add additional flavor.

-Once the ribs reach 200°F, pull them off the smoker.

-Brush the ribs with a generous layer of crisp chili oil for extra flavor and texture. Wrap the ribs tightly in butcher paper.

-Allow the ribs to rest until the internal temperature comes down to around 130-140°F.=

-Once rested, unwrap the ribs, slice them up, and enjoy