Many professional pit masters agree that the best joint of meat you can smoke on a barbeque is beef rib or Jacob’s Ladder. This seasoning brings it to a whole new level. Sprinkle ribs generously with rib rub and salt and cook over a low heat (110c) for as long as it takes. Allow 6 to 10 hours. The beef will be cooked when it is as soft as butter and usually around 95c internal temp. Rest for half an hour before serving. Ingredients Cumin, Sweet Paprika, Garlic Powder, Onion Powder, Black Pepper, White Pepper Made with 100% Natural Herbs & Spices 140g