To prep, bring 2 cups water to a boil in a small pot. Add 1/2 cup pink curing salt, 1 cup kosher salt, and 3/4 cup pickling spice and return to a boil.
Reduce heat and allow mixture to simmer for 15-20 minutes. Remove brine from heat and let cool.
In a large food-safe container (2-4 gallons preferred), place your trimmed beef ribs meat side down. Pour brine over beef ribs, then add an additional 1 gallon of water to fully cover your ribs. Cover ribs and place in fridge to brine for 3-5 days.
To cook, load, light, and set your Gravity Series® grill to 300 degrees F.
Pro Tip - Use a mixture of lump charcoal and mesquite wood chunks in your hopper to get the right flavor for these ribs.
Remove ribs from the brine, rinse, and pat dry. Slather the ribs with the 1/4 cup of Dijon mustard, then evenly coat your ribs all over with your choice of beef rub. I like to add 2 tsp of coriander to mine for an extra touch.
Pro Tip - to make a simple beef rub, mix together 2 tablespoons kosher salt, 2 tablespoons fresh ground black pepper, and 2 tablespoons garlic powder.
Place ribs on the middle shelf or smoking racks of your grill, and let smoke until the beef ribs reach an internal temperature of 180 degrees F. This should take anywhere from 4-6 hours.
Once internal temperature is hit, tightly wrap your ribs in aluminum foil and return to the grill. Cook until the ribs reach an internal temp of 203 degrees F, about another 1-2 hours.
Remove from heat and let ribs rest for 1 hour in foil. Slide, serve, and enjoy!