Sids Smoked Beef Ribs

2 racks beef short ribs (1.2-1.3 kg per rack, trimmed)
3 tbsp SIDS SMOKEY GARLIC SAUCE
3 tbsp sriracha sauce (it will not taste spicy)
2 tbsp SIDS SALT & PEPPER
3 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR

Before You Start:
Prep and season the ribs the night before to give the meat a chance to absorb the seasonings. The next morning, the ribs can go straight from the refrigerator into the BBQ and be done in time for lunch.
Prepare the Ribs:
The night before you plan to cook, (or several hours ahead) prep and season the beef short ribs. Gather all the ingredients. You won't need SIDS LOW SUGAR RASPBERRY VINEGAR until the ribs are almost done cooking, so set it aside for now.
If your beef ribs are not trimmed, remove the excess fat and silver skin from the meat side. Remove the silver skin (membrane) from the bone side. The fat and silver skin make up 15-20 percent of the weight of the ribs. Pat dry if needed.
Mix Sriracha sauce with SIDS SMOKEY GARLIC SAUCE.
Drizzle and rub about half of the sauce mixture on the meat side of the ribs. For this step, (and the next) wear gloves and use your hands to thoroughly distribute the sauce all over the racks. Drizzle and rub the remaining sauce on the bone side and along the edges.
Next, generously sprinkle SIDS SALT & PEPPER on both the meat and bone sides of the ribs. Make sure to sprinkle some SIDS SALT & PEPPER on the edges of the racks as well.
Place the racks on a large tray, cover, and refrigerate overnight (or several hours) until you're ready to cook.
To Cook in the BBQ:
Preheat the BBQ to 140°C. Place the rib racks in the centre of the BBQ. Close the cover and set a timer for 4½ hours. Don't open the BBQ cover during this time.
Fill a small spray bottle with the SIDS LOW SUGAR RASPBERRY VINEGAR. After 4½ hours, open the lid and gently spray the ribs. Using an instant read thermometer, check the temperature of the meat. You're looking for an internal temperature of 93-96°C. Close the lid.
Monitor the ribs carefully over the next 30 minutes. Pay special attention to the smaller rack, as it tends to cook faster than a larger rack. Once the internal temperature of the meat reaches 93-96°C, they are done. Remove the racks from the BBQ to rest for 20 minutes.
To Serve:
Slice the racks into individual rib portions. Serve with more SIDS SMOKEY GARLIC SAUCE.