Add all of the dry ingredients to a coffee grinder and grind on the fine grind setting
Mix the result with a spoon and set aside - this is your rub
Remove the silver skin from the beef back ribs. If it's stubborn, use the back end of a knife and some paper towels to get started
Rub the entire surface of the ribs with olive oil
Generously apply the rub, being sure to get both the top and bottom side of the rack
Place in smoker and smoke at 225 degrees
The ribs can be pulled from the smoker when the internal temp of the meat in the thickest part is 200 degrees
Let the meat rest wrapped in foil and in a cooler for 30 minutes and then enjoy!