Remove ribs from packaging and pat dry with a paper towel. Brush or spray with olive oil and season generously with steak rub. Let them rest for at least 30 minutes to allow the flavors to penetrate the meat.

Prepare a charcoal grill for indirect cooking. Aim for a temperature of around 225-250°, using hickory chunks for smoke flavor.

Place the seasoned beef ribs on the grill and let them cook low and slow for about 1 hour, or until they reach around 165*, using a digital meat thermometer.

Once the ribs have developed a beautiful bark, remove them from the grill, make an aluminum foil packet, adding apple juice. Seal completely. This step will help tenderize the meat and infuse it with moisture.

Return the foil-wrapped ribs to the grill and continue cooking for another 1-2 hours, or until they reach an internal temperature of about 205°. We switched over to the pellet grill to finish these since we were cooking the baked potatoes there. At this point you can finish on the grill or in the oven.

Remove foil packet from grill and carefully open. Rest ribs about 10 minutes. Remove the rib bones and dice the ribs into bite-size pieces on a cutting board with a sharp knife. 

While the ribs are cooking, scrub the baking potatoes and dry well. Use a sharp knife to cut a 1/8″ X into the top of each potato. This allows steam to escape during cooking and will keep them from exploding.

Preheat your pellet grill to 300°.

Place the potatoes directly on the grill grates and let them cook for 1 hour to 1 1/2 hours or until they are soft and tender when pierced with a fork. Use your digital thermometer if desired, cooking until potatoes are about 200°.

Once the potatoes are cooked, slice them open, fluff the potatoes with a fork. Add butter, salt and pepper. Top with shredded cheese, and a generous helping of chopped beef rib meat. Garnish with sour cream and salsa fresca for extra flavor.