Slather hot sauce uniformly on all sides of beef rib rack
Combine salt and pepper in a container and shake until evenly mixed
Season beef ribs uniformly with salt and pepper rub, including all of the short and thin sides
Place seasoned beef ribs on the smoker grate, bone side down
Close the lid and cook. After 3 hours, spritz the beef ribs to add moisture (apple cider vinegar, beef broth, apple juice, or even water work great)
After 5 hours total on the smoker, start probing the meat with a thermometer. Measure at a middle point of the beef that is away from the bone
The ribs are done once they reach an internal temperature of 203°F. Depending on the size of your rack of ribs, they could spend 6 to 8 hours total on the smoker before they are done
After the ribs reach desired internal temperature, remove them from the smoker. Let them rest for 1 hour before slicing and serving