Trim the fat off the meat side until you can see the marbling of the beef
Leave the bone side alone as you want the membrane in place to hold the ribs together
Slather with hot sauce (or mustard) as a binder for the seasoning
Use a 50/50 mix of salt & pepper and spread evenly on all surfaces of the beef ribs
Let sit at room temp as you setup the smoker
Light the Big Green Egg using post oak wood chunks to 275°
Put the ConvEGGtor in for indirect cooking
Place water pan on top of ConvEGGtor underneath the grill grate
When the temp stabilizes and you see a thin line of blue smoke streaming from the top it is time to put the ribs inside
Place the ribs on the grilling grate bone side down and let smoke for an hour before checking
Look to see if the rib surface is drying out and spray with a mist of water (you can use a mix with cider vinegar if you wish)
After 3 hours in the smoke the meat should measure 165° and it is time to wrap
Place the ribs in an aluminum pan with 1 cup of red wine (or beef broth) and seal with foil
Let this cook for another 2-3 hours until the meat is probe tender and measures 204°
Wrap and place in cooler for another 1-2 hours
Slice and serve