Start by combining all the rub ingredients together.Next, trim any silver skin from the top of the beef ribs, leaving a thick & even layer of fat. Brush the ribs all over with the French’s mustard then coat with the rub. Leave at room temperature whilst you light your barbecue. Light a barbecue or smoker using charcoal (lumpwood or briquettes), set up for indirect cooking then preheat to 275°f/120°c.
Once preheated, throw a chunk of oak into the charcoal then place the ribs into the smoker, fat side up.
Leave the ribs to smoke undisturbed for 3 hours.In the meantime, combine the apple cider vinegar & water together then place into a spray bottle. After 3 hours have passed, spray the ribs with the vinegar mix every 45 minutes until a good bark has formed & the internal temperature is 160°f/71°c. The whole smoking process will take between 4-5 hours in total.
Half an hour before the ribs have finished smoking, it’s time to make the braising liquid. An oven should also be preheated to 160°c/140°c fan at this point.
Tie all the herbs together using butcher’s string & set aside.
First, cut the onions, carrots & celery into a large dice. Pour a tablespoon of veg oil into a large saucepan & place over a low heat. Add in the veg & cook gently until soft & golden brown, roughly 20 minutes .Grate the garlic & add into the saucepan. Cook for a further 3-4 minutes.
Next, stir in the tomato paste, turn the heat up to medium & cook out for a couple of minutes. Pour in the red wine & allow to reduce by half then add in the tin of tomatoes & beef stock. Use a wooden spoon to stir together & to break the tomatoes down slightly. Bring to a simmer then add in the herbs, parmesan rind & smoked beef ribs.If the ribs aren’t completely covered in liquid, top it up with water.Season generously with salt & pepper then cover the top of the saucepan with baking parchment followed by foil. Place into the preheated oven & cook until tender & falling off the bone, roughly 4-5 hours but check after 2-3.
Once cooked, remove the beef ribs from the sauce, leave to cool slightly then pull. Discard the herbs, whatever parmesan rind that hasn’t melted & any bones from the braising liquid then place over a high heat & reduce by half.Next, blitz the sauce in a jug blender until smooth then mix through the meat. Taste to check the seasoning then leave to cool & refrigerate overnight. To Serve.Bring a large of pan of water to a rolling boil & add a large pinch of salt.Add in the rigatoni, stir then cook until al dente, 12-14 minutes.In the meantime, heat the ragú up in a large frying pan over a medium-low heat. Once the pasta has cooked, add into the ragu along with a ladle full of pasta water. Toss to combine, adding more pasta water if needed then stir in the butter & parsley. Season with salt & pepper then divide into pasta bowls.Drizzle some olive oil over each portion then top with a grating of parmesan.