Slow Smoked Beef Plate Ribs

1. In a bowl, whisk together 3/4 cup Worcestershire sauce, 3 tablespoons stone ground Dijon mustard, 2 tablespoons shiitake mushroom powder, and 2 tablespoons Cholula hot sauce to create the 'Big Beefy Slather'.
2. Slather this mixture all over your racks of cold beef ribs, straight from the fridge.
3. In a separate bowl, mix together 3 tablespoons kosher salt, 3 tablespoons butcher grind black pepper, 2 tablespoons granulated garlic, 2 tablespoons smoked paprika, 2 tablespoons granulated onion, 1 tablespoon dill, 1 tablespoon ground coriander, 1 tablespoon crushed red pepper flakes, and 1 tablespoon dried mustard to make the 'Homemade Montréal Steak Spice'.
4. Season the ribs generously with the homemade Montréal steak spice, then add an additional sprinkle of Redmond Real Salt.
5. Use Mesquite wood for the cook. Preheat your Traeger Grill to 225°F.
6. Smoke the ribs for 3 hours.
7. After 3 hours, wrap the ribs tightly in Traeger butcher paper.
8. Increase the grill temperature to 300°F.
9. Continue cooking until the internal temperature of the meat reaches 210°F.
10. Remove the wrapped ribs from the grill, wrap them in a towel, and place them in a Yeti cooler (or an insulated cooler).
11. Allow the ribs to rest for one hour.
12. After resting, remove the ribs from their packaging, slice, and serve.